Essig Flaish (Sweet and Sour Roast)-the modernized version
4 pounds of chuck roast
6 onions, diced
11/2 teaspoons salt (kosher salt is nice but any kind will do)
3 cups boiling water
½ cup lemon juice
5 tablespoons brown sugar
6-8 crushed gingersnaps--can you believe it??
In a heavy Dutch oven brown the meat over medium heat. Of course, turn the meat and pay attention. Add onions and brown them slightly. Add salt and water. Cover and cook over low heat for two hours. No shortcuts. Find something else to do while it cooks.
After two hours, stir in lemon juice, brown sugar, and ginger snaps. Cook 10 minutes and taste just to check the seasoning. Add more sweet or sour depending on your taste. Allow to cool and then refrigerate. This is best served at least one day after cooking. Serve over farfel, noodles, or rice.