1. In a large non-reactive bowl, stir together the wine, vinegar, water, 3 of the onions (quartered), celery leaves, salt, sugar, mustard seeds, nutmeg, cloves, peppercorns, parsley, and bay leaves. 2. Add the meat and let it marinate, covered and chilled, turning occasionally for 3 to 4 days. 3. Remove meat from the marinade and reserve the marinade. 4. Season the meat with salt and pepper. 5. In a kettle, heat the clarified butter- until hot but not smoking. 6. Add the meat and brown on all sides. 7. Add the reserved marinade and gently simer the mixture, covered for 3 1/2 to 4 hours- until meat is tender. 8. Transfer the meat to a cutting board. 9. Strain the cooking liquid the skim off the fat. 10. Transfer 1/2 cup of the cooking liquid to a saucepan, bring to a boil and stir in the gingersnaps and the remaining liquid- a little at a time-stirring. 11. Boil the sauce- until thickend, salt and pepper to taste. 12. Slice meat and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
