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Stud the roast with the whole garlic cloves, and
season with salt and
pepper. Place the roast in a deep glass bowl.
In a mixing bowl, whisk the vinegar, onions, herbs,
and sugar together.
Whisk the liquid until the sugar dissolves. Pour
the marinade over the
roast and cover with plastic wrap. Place the roast
in the refrigerator
and marinate for 72 hours.
Remove the roast from the marinade. Strain the
marinade. Place the
roast in a braising pan. Add the beef stock to
the strained liquid.
Pour the liquid over the roast and place in the
oven. The liquid
should cover 1/2 of the roast. Braise the roast
covered at 325F for 2-3 hours.
Turn the meat several times and add additional
stock if needed. Place
pan with the braising liquid over a burner. Bring
the liquid to a simmer.
Whisk the crushed gingersnaps into the liquid.
Simmer the sauce for 2-3
minutes. Season with salt and pepper. Stir in the
sour cream. Slice the
roast and coat meat with some of the sauce. Serve
the remaining
sauce separately with potato pancakes.
Wash the potatoes and peel them, then drop them
into cold water.
Let stand one or two hours. Drain. Grate the potatoes
with a fine
grater and press to squeeze out excess liquid.
Peel and grate the
onion into the potatoes and add the egg, seasonings
and soda. Mix well.
Heat butter or fat in a large skillet and add one
spoonful of the
mixture for each pancake. They should not be too
thick. Cook gently
until golden brown on the bottom, turn, and brown
the other side.
Allow to drain on paper towels, and keep warm until
ready to serve.
Add more fat to the skillet and continue cooking
the pancakes in this
fashion until all the mixture is used
