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3 lb. beef rump/round roast 1 pint vinegar 3 bay leaves 12 peppercorns 6 whole cloves 1 small bunch fresh parsley 2 tbs. flour seasoned with a pinch of salt and pepper ¼ cup butter 1 cup sliced onions 2 cups julienne carrots 1 dozen ginger snap cookies, crumbled 1 tbs. sugar Place the meat in a large crock or non-metallic pot. Add vinegar and enough water to cover. Add bay leaves, peppercorns, cloves & parsley. Cover and refrigerate for 3-4 days, turning meat daily. Remove meat from marinade and reserve the spiced liquid for sauce. Slowly preheat a dutch oven and butter. Rub meat with seasoned flour mixture and brown on all sides. Add onions, carrots and 2 cups of spicedliquid. Discard any leftover marinade. Cover and simmer over low heat for 2 hours, or until meat is tender. Remove meat. Add cookies, sugar to form a gravy and cook for 10 minutes over a low heat. Slice thinly and serve with Potato Dumplings. |
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