Recipe by Charlotte J
The family really enjoys this at our Holiday dinners. Looks more labor intense then it is. Keep in mind that the prep time of 4 days + or - is in the meat marinating. I put the meat into a large zip-lock bag to marinate, also for easy clean up.
Top Tweak by Disque
For gravy, I used 3 T of fat from the cooking liquid; added 3T of flour and cooked those together for a couple minutes; then added crushed gingersnaps, 2-1/2 cups marinade/cooking liquid, 2T brown sugar.
- 3 1⁄2-4 lbs boneless beef chuck roast
- 6 whole cloves
- 1 cup boiling water
- 2 bay leaves
- 2 teaspoons salt
- 2 onions, sliced into rings
- 1 1⁄2 cups red wine vinegar
- 12 peppercorns
- 12 juniper berries
- 1 medium head of cabbage, cut into 8 wedges (place toothpick in wedges to hold together)
- 2 tablespoons shortening
- 2 teaspoons sugar
- 12 gingersnap cookies, crushed
Directions See How It's Made
- Wipe meat with damp cloth and place in a plastic container with a lid.
- Combine next 8 ingredients, and then pour over meat.
- Cover and let stand in the refrigerator 3 to 6 days.
- Turn meat twice a day with wooden spoons (never pierce meat with a fork).
- Remove meat from marinade.
- Save marinade.
- Heat shortening in large skillet and brown meat slowly on both sides.
- Add marinade; cover and simmer 2 1/2 to 3 hours or until meat is thoroughly tender.
- I put it into a crock-pot and cook on low 6 to 8 hours.
- Don't over cook.
- Remove meat and onions and keep warm.
- Strain marinade and measure liquid.
- Add water to make 2 1/2 cups.
- Pour liquid back into a skillet and add cabbage wedges.
- Cover and simmer 10 minutes.
- Stir in gingersnaps and sugar into liquid with cabbage.
- Simmer 3 minutes or more to make gravy.
- Remove toothpicks and arrange cabbage wedges on a hot platter with the meat and onions.
- Serve gingersnap gravy alongside.