Ingredients Jump to Instructions ↓

  1. 2-1/2 cups water

  2. 1-1/2 cups red wine vinegar

  3. 1 carrot, finely chopped

  4. 1 celery rib, finely chopped

  5. 2 medium onions, sliced

  6. 8 whole cloves

  7. 4 bay leaves

  8. 1/2 teaspoon whole peppercorns

  9. 1 beef rump roast or eye of round (about 3 pounds)

  10. 1/4 cup butter, cubed GINGERSNAP GRAVY:

  11. 1/2 cup water

  12. 2 tablespoons sugar

  13. 1/2 cup gingersnap crumbs (about 12 cookies)

Instructions Jump to Ingredients ↑

  1. In a medium saucepan, combine the first eight ingredients; bring to a boil. Pour hot marinade over; cover and refrigerate for 48 hours, turning meat twice each day. Remove roast, reserving marinade; pat dry with paper towel. In a Dutch oven, brown the roast on all sides in butter. Strain marinade; discard vegetables and seasonings. Add marinade to Dutch oven. Cover and simmer until meat is tender, about 3 hours. For gravy, remove 1-1/2 cups of the pan juices to a skillet; add water and sugar. Bring to a boil, gradually dissolving sugar. Add gingersnap crumbs; simmer until the gravy thickens. Serve with sliced roast. Yield: 8 servings.


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