Author: Bob and Robin Young

Source: www.rockinrs.com

Web Page: www.rockinrs.com, http://boisefoodieguild.blogspot.com

1

Heat the above mixture until hot, not boiling. Let steep for 20 minutes. Pour over a 4 lb eye round roast, and let marinate for 4 days, turning once each day.

2

On the 4th day, take the meat out of the marinade and reserve the marinade. Gently rub the roast with the flour.

3

Using the bacon drippings in a large pot, put in the meat, seasoning with salt and pepper. Brown the meat. Add back the marinade, and cook on top of the stove over low heat in a cast iron pot for about 3 to 4 hours, until meat is done.

4

Take the marinade, and strain. To the warm marinade, add ginger snaps that have been puréed in food processor to make into a fine powder. Add enough ginger snaps to thicken the sauce, about ½ cup or more, depending on how much marinade you have.

5

The sauce is the best part! The vinegar gives a bit of sour and the ginger snaps sweet and a touch spicy. It is a great combo.

6

Serve with the potato pancakes, red cabbage, and a nice Kabinett.