| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat, Microwave | 6 | Servings | |
INGREDIENTS
| 4 | lb | Rump of beef |
| Salt | ||
| Pepper | ||
| 2 | Onions | |
| 1/2 | c | White vinegar |
| 1 | c | Water |
| 2 | tb | Lemon juice |
| 3 | Bay leaves | |
| 3 | Whole cloves | |
| 2 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | tb | Catsup |
| 6 | Gingersnaps |
INSTRUCTIONS
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@keyway.net Posted to recipelu-digest Volume 01 Number 212 by "Diane Geary" <diane@keyway.net> on Nov 7, 1997
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