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Yield: 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 platter and pour extra sauce over it.
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 platter and pour extra sauce over it.
