Sour Beef with Gingersnap Gravy
Cover a 3 to 5 pound chuck, rump or round beef roast with equal parts vinegar and water. Add a few bay leaves, a dozen whole cloves, a tsp. of whole black peppercorns, and a peeled onion.
Let the meat stand in this pickling liquid for one to three days, turning it so it will pickle evenly.
Remove the meat from the liquid and brown in hot fat in a heavy roasting pan. Slip rack under meat; add 1 cup of the pickling liquid. Cover and cook slowly until meat is tender (2 to 2 1/2 hours). Yield 6 to 8 servings.
Gingersnap Gravy
2 Tbsp. flour
2 Tbsp. drippings
1 1/3 cups lukewarm liquid (broth, water or milk)
3 gingersnaps
Blend flour and drippings. Add the liquid gradually, stirring constantly. Cook slowly until smooth and thickened. Add gingersnaps broken in small pieces. Stir until smooth. Serve with sour beef.
Brown Sugar/
Black Pepper Bacon
Arrange 1 pound of thick-cut bacon slices on a sided baking sheet lined with parchment paper or foil and fitted with a rack.
Combine 1/2 cup packed light brown sugar and 2 tsp. cracked black pepper; sprinkle over bacon.
Bake at 400º until crispy – and dig in!
