Description

 

Put the wine vinegar, wine, water, chopped vegetables and spices into a saucepan.  Bring to a boil and allow to boil for just about a minute, then cool. Rub the meat with some fresh ground black pepper, and then cover with the marinade in a deep glass, plastic, or earthenware bowl. (Don't use metal, the acid in the vinegar and the wine will discolor the bowl and flavor the meat.) Turn to coat the meat. Place in the refrigerator, and allow to marinate for 3-4 days, turning over 3 or 4 times a day.  It is important that the meat marinate for a LONG time.  The acids in the wine and the vinegar begin to break down the toughest roast and the meat will be VERY tender.  Don't take it out early and don't forget to turn it frequently.

 

After marinating, remove the meat from the marinade and strain the liquid. Discard the vegetables and KEEP the LIQUID.  The liquid is what has all of the flavor in it now.

 

Place the meat in a hot pan and sear the meat on all sides until well browned, about 30 minutes.

 

Put the reserved marinade liquid in a large pot or electric cooker, place fresh vegetables (carrots, onions, and celery), chopped, as before, into the mixture and add the meat. Cook slowly, 3-4 hours. It does well in a slow cooker at this point, or a Nesco-type cooker, if you have one. 

 

After cooking, remove the meat from the liquid again and keep it warm while you do the following:

 

Take the liquid, vegetables and all, and blend it together until the vegetables are liquefied, then return the mixture to the hot pan. Add crushed gingersnap cookies and cook until thickened.

 

Slice the roast (it will probably fall apart, even under a very sharp knife!) and arrange on a bed of Spaetzle or noodles and pour the gravy over the top.