In large glass or ceramic bowl, combine vinegars, Burgundy, onion, carrot, celery, parsley, bay leaf, allspice, cloves, salt, and pepper.
Wipe meat with damp cloth. Add meat to marinade; refrigerate, covered, 3 to 4 days. Turn several times (morning and night), to marinate evenly.
Remove meat from marinade; wipe dry
Heat marinade in small saucepan.
Heat Dutch oven or large, heavy kettle very slowly. Add peanut oil, and heat.
Dredge meat in 2 tablespoons flour, brown very well on all sides in hot in Dutch oven. Pour in marinade; simmer meat, covered, 2½ to 3 hours, or until tender.
Then strain liquid from meat into 1 quart measure; skim fat from surface. Measure 3½ cups liquid into saucepan; heat.
In small bowl, make paste of ½ cup cold water, rest of flour, and sugar. Stir into liquid; bring to boiling point, stirring.
Add gingersnaps. Pour over meat; simmer, covered, 20 minutes. Remove meat to heated platter; pour some of gravy over it.
Serve in thin slices, with more gravy and Potato Dumplings. It may nicely fall apart in fat sections.
Serves: 6 - 8
This recipe was adapted from an old McCall’s Cook Book. The modifications have been made to more closely match the taste of what is served at the Student Prince restraint in Springfield, MA, an authentic German restaurant right down to the home made spaetzle. I like a full bodied beer with the meal and a small glass of liebfraumilch with desert. A typical desert is a small slice of warmed apple pie served with a slice of sharp cheddar cheese. Alan Gaudette
Contributor: Alan Gaudette
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