Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 4 pounds | Rump of beef |
| \N \N | Salt |
| \N \N | Pepper |
| 2 \N | Onions |
| ½ cup | White vinegar |
| 1 cup | Water |
| 2 tablespoons | Lemon juice |
| 3 \N | Bay leaves |
| 3 \N | Whole cloves |
| 2 teaspoons | Salt |
| ¼ teaspoon | Pepper |
| 2 tablespoons | Catsup |
| 6 \N | Gingersnaps |
Pierce meat deeply on all sides. Place in a 3 quart casserole. Add all remaining ingredients, except ginger snaps. Cover. Microwave at high (100%) 5 minutes. Microwave at medium (50%) 40 minutes. Turn roast over. Cover.
Microwave at medium (50%) 40 minutes. Add ginger snaps. Microwave at medium (50%) until meat is fork tender, 10 to 12 minutes. Cut meat in slices.
Serve with gravy sauce from cooking. Makes 6 servings.
Recipe by: diane@...
Posted to recipelu-digest Volume 01 Number 212 by "Diane Geary" <diane@...> on Nov 7, 1997