Yield: 8 Servings
|3½ pounds||Beef rump or sirloin tip|
|1 \N||Large onion -- sliced|
|1 \N||Lemon -- sliced unpeeled|
|10 \N||Whole cloves|
|4 \N||Bay leaves|
|6 \N||Whole peppercorns|
|12 \N||Gingersnaps -- crumbled|
Place meat in deep ceramic or glass bowl. Combine water, vinegar, onion, lemon, cloves, bay leaves, pepper, salt, and sugar. Pour over meat. Cover and refrigerate 24 to 36 hours; turn meat several times during marinating.
Place beef in slow-cooking pot; pour 1 cup marinade over meat. Cover and cook on low 6 to 8 hours. Place meat on serving platter. Strain meat juices and return to pot. Turn control to high. Stir in gingersnaps; cover and cook on high for 10 to 15 minutes. Pour over meat.
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