Ingredients Jump to Instructions ↓

  1. 4 lb Rump roast; beef, boneless

  2. 8 ea Peppercorns

  3. 1 ea Bay leaf

  4. 1 c Water

  5. 1/4 c Vegetable oil

  6. 2 c Water; boiling

  7. 1/2 c Sour cream

  8. 2 ea Onions; thinly sliced

  9. 4 ea Cloves; whole

  10. 1 c White vinegar; mild

  11. 1/2 c Cider vinegar

  12. 1/2 ts Salt

  13. 10 ea Gingersnaps

  14. 1 tb Unbleached flour

Instructions Jump to Ingredients ↑

  1. 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.


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