Reverse marinade: melt 2 Tbs butter, brown frozen or fresh meat on all sides, glaze vegetables, add spices and liquid marinade, some water if needed, till meat is submerged, bring to boil, cool.

Remove meat from marinade, rest 15 minutes. Make gravy, stir Tbs cornstarch in cup of cold water till dissolved. Bring marinade to boil, remove rosemary twig, add Tbs butter, 3 Tbs all-purpose flour, tsp ginger powder, stir till brown. Add cornstarch slowly till gravy is just right. Slice meat thin across the grain, and on the bias, (under a 45 degree angle), pour gravy over, serve with steamed young potatoes, steamed red cabbage with apple and sweet onion, and cold applesauce. Enjoy.