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Prep Time: 45 Minutes Cook Time: 1200 Minutes |
Ready In: 1245 Minutes Servings: 8 |
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Boneless chuck roast makes the BEST sour beef , since it literally melts in the gravy - and only needs to marinate overnight. My mom used to make REAL potato dumplings from cooked, riced potatoes, but Panni mix works well without the uncertainty of disintegration. I have found that commercial gingersnaps aren't what they used to be, carry very little ginger flavor, and does not thicken for gravy. A few years ago, I BEGGED Zaaries for a gingerbread cookie recipe, was given Good Old Gingersnaps , Good Old Gingersnaps, which I have used since, but doubling the amount of ginger. Leftovers are great on noodles or bread. Cooking time includes marinating overnight. Ingredients:
1 (3 ounce) can pickling spices |
1 large onion, sliced |
1 tablespoon lemon juice |
2 tablespoons brown sugar |
1 tablespoon salt |
20 gingersnaps |
2 cups cider vinegar |
2 cups water |
4 -5 lbs boneless chuck roast |
Directions:
1. Pour pickling spice into a square of cheese cloth and tie into bundle with string.
2. Combine vinegar, water, lemon juice, salt, sugar, onion, and spice bag in the crock pot.
3. Add the meat and marinate in a cool place overnight.
4. Cook all day on low heat.
5. Remove meat and spice bag.
6. Add crumbled gingersnaps.
7. Whisk or stir until gingersnaps form a smooth gravy.
8. Add gingersnaps as needed to thicken to desired consistency.
9. Taste, and add additional salt and/or sugar to suit individual taste.
10. Return meat to pot and cook a little longer, so that flavor of gravy penetrates meat.
11. Serve with potato dumplings or mashed potatoes.
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