Mamaof3

I;ve made this for years and many of my desi guests have really enjoyed and asked for the recipe.

3 to 4 lb. bottom round roast (or any beef suitable for pot-roast)
2 large onions, sliced
2 bay leaves
12 peppercorns
12 juniper berries (optional)
6 whole cloves
2 teaspoons salt
1 1/2 cups red wine vinegar (note, there is NO alcohol in vinegar so should be halaal)
1 cup boiling water
2 tablespoons olive oil or other shortening
12 gingersnap cookies, crushed
2 teaspoons sugar

1 head red cabbage, shredded
2 1/3 cups bisquick mis
2/3 cups milk

Place roast in glass bowl with onions, bay leaves, peppercorns, berries, cloves, salt, vinegar and boiling water. Cover tightly and refrigerate, turning the meat twice a day for 2 to 3 days. Never pierce the meat when turning.

Take meat from marinade and brown in oil or shortening in a large heavy skillet until nicely browned on all sides. Add marinade mixture with onions and spices. Heat to boiling then reduce heat and simmer 3 to 4 hours. Remove meat and onions; keep warm.

Add crushed gingersnaps and sugar to marinade. Add shredded cabbage. Cover pot and return to simmering. Mix bisquick and milk, drop by spoonfuls onto top of cabbage. Allow dumplings to steam covered for 10 minutes and then uncovered for 10 minutes. Remove dumplings. Strain cabbage from gravy. Slice meat, place on platter surrounded by the onions, serve with gravy and cabbage. (Note, I usually also make mashed potatoes to go with the wonderful gravy that it makes).

Ira

Very interesting recipe Mamaof3. What if i dont have pot roast meat. Can i use some other cut for this?