2 C Water
1 C Cider Vinegar
1 C Red Wine Vinegar
1 Medium onion chopped
1 Large Carrot, chopped
1 T plus 1 tsp kosher salt, additional for seasoning meat
1/2 tsp freshly ground black pepper
2 Bay Leaves
6 whole Cloves
12 Juniper Berries
1 tsp Mustard Seeds
1 (3 1/2 - 4 lb) Bottom Round
1 T Vegetable Oil
1/3 C Sugar
18 Dark Old Fashioned gingersnap cookies - crushed
1/2 C seedless raisins ( optional)
In a large saucepan over high heat combine the water, cider vinegar, red wine vinegr, onion, carrot, salt, pepper, bay leaves, cloves, juniper and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 mminutes, Set aside to cool.
Pat the bottom round dry and rub with vegetable oil and salt on all sides. heat a alrge saute pan over high heat; add meat and brown on all sides, approximately 2-3 minutes per side.
When the marinade had cooled to apoint where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pourthe marinade over. Place in the refrigerator for 3 days. if the meat is not completely submerged in the liquid, turn it once a day.
After 3 days of marinating, preheat the oven to 325º.
Add sugar to the meat and marinade, cover and place in middle rack of the oven and cook until tender, approximately 4 hours.
Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. return the liquid to the pan and place over medium-high heat. whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce though a fine mesh sieve to remove any lumps. Add raisins if desired. Slice meat and serve with sauce.