plate cup


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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