Yield: 12 servings
-------------------------

1 boneless round, rump, sirloin tip or check roast (5-6 pounds) rolled and tied
2 cups cider vinegar or wine
2 cups water
1/4 cup brown sugar, packed
1 tablespoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cloves
1 bay leaf
3 medium size onions, chopped (1 1/2 cups)
2 large carrots, pared and diced (1 1/2 cups)
1/2 cups diced celery
2 tablespoons bacon drippings or oil
8 gingersnaps, crumbled
Potato Dumplings (below)
parsley sprigs

Place meat in a large bowl; add vengar, water, brown sugar, salt, pepper, cloves, bay leaf, onions, carrots and celery.
Cover; stor in refrigerator 2-3 days, turning meat serveral time to marinate on all sides.

When ready to cook, remove meat from marinade and pat dry; brown in its own fat or in bacon drippings in a large heavy kettle or Dutch oven; add vegeatables and marinade.

Bring to boiling; cover.
Simmer 3 hours or until meat is very tender.
Remove to a heated platter and keep hot.
Strain broth into a 4 cup measure; let stand abou 1 minute or until fat rises to top.
Skim off fat, returning 1/4 cup to kettle.
Add water to broth, if needed, to make 2 cups; stir back into kettle; sprinkle crumbled gingersnaps over. Cook and stir until gravy thickens.
Arrange Potato Dumplings on platter with meat.
Spoon gravy over dumplings.
Serve with cooked red cabbabe and apple slices, if you wish.
Garnish platter with parsley

*Potato Dumpling
1 slice white bread
1 tabespoon margarine
3 medium size potatoes (1 1/2 pounds)
2 eggs, slightly beaten
1/3 cup flour
1/3 cup dry cream of wheat cereal
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg

Cut bread slice into 1/2 inch cubes.
Melt margarine in a small skillet; add bread and saute until golden brown.
Peel potatoes; cook in boiling water in a large saucepan until tender, about 20 minutes.
Drain; return to saucepan; toss over low heat for several minutes to dry.
Remove from heat.

Mash potatoes (should be about 3 cups); beat in eggs, flour , cream of wheat, salt, pepper and nutmeg until smooth.

Heat 3-4 quarts of water to boiling in a large kettle.
Divide potato mixture into 12 equal parts; shape each around 3-4 of the bread cubes into a round ball dusting hands with flour to keep dumplings from sticking.

Drop dumplings into boiling water; stir gently once or twice to prevent them from sticking to each other or the bottom of the kettle.

Cook, uncovered, until dumplings float to surface of the water, about 10-15 minutes; remove with slotted spoon to heated platter and spoon a little gravy over each.

This recipe currently has 0 comments. Add your own comment in the right hand menu.