METHOD
Combine ingredients for
marinade in non-reactive saucepan. Bring to a boil, then cool to room
temperature. When cooled, pour over meat. Cover and marinate in refrigerator
for 3 days, turning twice a day.
Remove meat from marinade.
Pat dry with paper towels. Strain marinade, reserving liquid. Discard
lemon wedges, but keep onion, carrot and herbs.
Sear meat on all sides
in oil. When browned, add reserved
onion, carrot, and herbs. Let brown slightly. Add marinade, and cook,
covered, over low heat for 4 - 5 hours or until meat is very tender to
the fork. Add red currant jelly when meat has about one hour left to cook.
Remove meat to a platter. Strain liquid,
discarding vegetables and herbs. Skim off fat and set aside. Deglaze pot,
using 2 tablespoons marinade if necessary.
Melt butter in the same pot. Whisk
in flour.
Slowly whisk in reserved marinade.
Over medium heat, reduce sauce by half. Add crushed gingersnaps and cook
for five minutes longer.
Serves 4 - 6
Contributor: Herman
Merz for Julia Merz
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