Ingredients

1 4-Lb. Chuck roast
2 c wine vinegar
2 c Water
2 t. Salt
1/4 t. Black pepper
3 T. Onion powder
5 Bay leaves
7 Whole cloves
2 T. Celery flakes
1/4 t. Thyme leaves
1 t. Mustard seed
1/2 c Sugar
19 Dark old-fashion gingersnaps, crushed
1/4 c Seedless raisins

For Potato Dumplings
2 c Riced potatoes (3 medium-sized potatoes)
2 Egg, beaten
1/2 c Dry breadcrumbs
1/8 t. Onion salt
1/4 t. White pepper
1/2 t. Salt
All purpose flour

 

Directions

1. Combine vinegar, water, salt, pepper, onion powder, bay leaves, cloves, celery flakes, thyme leaves and mustard seed to make marinade.
2. Place meat in this mixture, making sure it is covered with liquid. Cover; let stand at least 2 hours.
3. Add sugar. Simmer over low heat 3 hours or until tender.
4. Remove meat to platter. Keep hot.
5. Strain liquid to remove spices.
6. Return liquid to cooking pan; stir in gingersnap crumbs and raisins; cook, stirring until thick.
7. Serve with potato dumplings.

For Potato Dumplings
1. After potatoes are boiled, peel and put through potato ricer or coarse strainer.
2. Add egg, breadcrumbs, onion salt, white pepper and salt, mixing well.
3. Add 3 to 4 tablespoons flour to potato mixture until the consistency is that of dough, but not too sticky.
4. Roll into 1-1/2 inch balls.
5. Gently drop into boiling salted water. Cook 8 minutes or until dumplings change in appearance and begin to look fluffy.

Serves 4 to 6