Yield: 1 servings
Measure | Ingredient |
---|---|
2½ cup | Water |
1½ cup | Red wine vinegar |
1 each | Carrot -- finely chopped |
1 each | Celery rib -- finely |
\N \N | Chopped |
2 mediums | Onions -- sliced |
8 \N | Whole cloves |
4 eaches | Bay leaves |
½ teaspoon | Whole peppercorns |
3 pounds | Beef rump roast |
\N \N | Or eye of round |
¼ cup | Butter or margarine |
\N \N | GlNGERSNAP GRAVY: |
½ cup | Water |
2 tablespoons | Sugar |
½ cup | Gingersnap crumbs -- abt 12 |
\N \N | Cookies |
In a medium saucepan, combine the first eight ingredients; bring to a boil. Place roast in a glass bowl. Pour hot marinade over; cover and refrigerate for 48 hours, turning meat twice each day. Remove roast, reserving marinade; pat dry with paper towel. In a Dutch oven, brown the roast on all sides in butter. Strain marinade; discard vegetables and seasonings. Add marinade to Dutch oven. Cover and simmer until meat is tender, about 3 hours. For gravy, remove 1-½ cups of the pan juices to a skillet; add water and sugar. Bring to a boil, gradually dissolving sugar. Add gingersnap crumbs; simmer until the gravy thickens. Serve with sliced roast. Yield: 8 servings Recipe By : Taste of Home