| 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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