preparation
In large bowl, combine vinegar, Burgundy, onions, carrot, celery, allspice, cloves, salt and pepper. Wipe meat with damp cloth. Put meat in marinade. Refrigerate, covered, for 3 days. Turn meat occasionally. Remove meat; wipe dry with paper towels. Heat Dutch oven. Add oil; heat. Dredge meat in 2 tablespoons flour; in hot oil, brown very well on all sides. Pour in marinade. Simmer, covered, 2 1/2 to 3 hours or until meat is tender. Remove meat from Dutch oven. Press liquid and vegetables through coarse sieve; skim off fat. Measure 3 1/2 cups liquid (add water if necessary). Return liquid to Dutch oven. In small bowl, make paste of 1/3 cup cold water, remaining 2 tablespoons flour and the sugar. Stir into liquid; bring to boiling, stirring. Add the crushed gingersnaps. Return meat to the Dutch oven; spoon gravy over it. Simmer, covered, for 20 minutes. Remove meat to heated platter; pour on some gravy. Serve, sliced thin, with more gravy. |