| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
Dutch |
Meats, Cookies |
10 |
Servings |
INGREDIENTS
| 4 |
lb |
Rump Roast; Beef, Boneless |
| 2 |
|
Onions; Thinly Sliced |
| 8 |
|
Peppercorns |
| 4 |
|
Cloves; Whole |
| 1 |
|
Bay Leaf |
| 1 |
c |
White Vinegar; Mild |
| 1 |
c |
Water |
| 1/2 |
c |
Cider Vinegar |
| 1/4 |
c |
Vegetable Oil |
| 1/2 |
ts |
Salt |
| 2 |
c |
Water; boiling |
| 10 |
|
Gingersnaps |
| 1/2 |
c |
Sour Cream |
| 1 |
tb |
Unbleached Flour |
INSTRUCTIONS
Place the beef roast in a deep ceramic or glass bowl. Add onions,
peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar
over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove
the meat from the marinade, dry it well with paper towels, and strain the
marinade into a bowl. Reserve onions and 1 cup marinade. In a Dutch oven
brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt.
Pour boiling water around the meat. sprinkle in crushed gingersnaps, and
simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade
and cook meat 2 hours or more, until tender. Remove the meat and keep it
warm. Strain the cooking juices into a large saucepan. In a small bowl mix
sour cream with flour. Stir it into the cooking juices and cook, stirring,
until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to
hot gravy. Arrange meat on a heated plater and pour extra sauce over it.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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