Carol Channing's German Pot Roast
4 pounds beef brisket (trimmed of all fat)
2 teaspoons salt
1 teaspoon ground ginger
1 clove garlic
1/2 teaspoon dry mustard
2 cups red wine vinegar
1/2 cup dry vermouth
1 cup water
2 medium yellow onions, quartered
2 bay leaves
2 teaspoons mixed pickling spices
1 teaspoon whole black peppercorns
8 whole cloves
1/3 cup sugar
2 teaspoons fat (or vegetable oil)
6 ginger snaps, finely crushed
Rub meat with salt, ginger and cut garlic and place in large bowl. Combine remaining ingredients except fat and ginger snaps in a saucepan. Bring to a boil, pour over meat. Cool, cover tightly, place in refrigerator overnight, turning once.
Remove meat from marinade; reserve the marinade. Dry meat with paper towel. Heat fat until sizzling, sear meat on all sides in a heavy skillet. Transfer meat to Dutch oven (or deep heavy skillet) add 1 1/4 cups of marinade. Cover tightly, simmer on top of stove (or braise in moderate oven) for 3 1/2 hours or until meat is tender. Add more marinade as needed.
Remove meat to heated serving platter. Strain liquid in pot, return to heat. Skim off excess fat. Thicken with crushed ginger snaps, add salt and pepper to taste. Reduce gravy slightly, stirring constantly over low heat. Slice meat diagonally in strips. Serve with side dishes of gravy and new potatoes cooked in their jackets or potato dumplings or noodles. Serves 6-8.