3 tablespoons flour, seasoned with ½ teaspoon salt and ½ teaspoon pepper
2 tablespoons com oil
4 large carrots, peeled and quartered
8 medium whole onions, peeled
1 tablespoon sugar
1 teaspoon salt
16 gingersnaps, crumbled
How To Cook:
1. Combine the first nine ingredients in a saucepan; bring to a boil.
2. Place the meat in a large glassbowl; pour hot mixture over meat, cover and marinate in refrigerator 2 days.
3. Drain meat; strain and reserve liquid. Dry meat with paper towels; rub well with seasoned flour.
4. Brown meat in oil in a Dutch oven on all sides; add strained marinade and bring to a boil. Cover tightly; reduce heat and simmer 2¼ hours.
5. Add carrots and whole onions; simmer, covered, 1 hour longer, or until meat and vegetables are tender. Transfer meat and vegetables to a heated platter.
6. Skim fat from liquid in pan; measure liquid, adding more water, if necessary, to make 4 cups. Return liquid to pan.
7. Add sugar, salt and crumbled gingersnaps; simmer until thickened, stirring constantly. Slice meat; serve with vegetables and gravy.
NOTE:
Great accompaniments: potato pancakes and red cabbage.
