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DIRECTIONS:
Place the tbs of peppercorns and allspice in a cloth bag;
pound to a powder with a hammer. Mix in salt; rub over roast.
Set aside. In a large Dutch oven, cook bacon for 3-4 minutes or
until fat begins to cook out.
Push bacon to edge of pan. Add roast; brown on all sides.
Add vinegar, water, whole peppercorns and allspice, onion and bay
leaves; bring to a boil. Reduce heat; cover and simmer for 2
hours.
Stir in preserves and gingersnaps; cook 1 hour longer or until
meat is tender.
Chill roast overnight in cooking liquid. The next day, skim off
fat. Heat roast slowly in cooking liquid until heated through,
about 1 hour.
Remove roast and keep warm.
Strain cooking liquid; return 3-1/2 cups to pan.
Combine broth or wine and flour, stir into cooking liquid. Cook
and stir until thickened and bubbly; cook and stir 1 minute more.
Slice roast and serve with gravy.
Servings:
6 |
