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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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I don't know if it's really German version or not...but we like it! Prep time does not include 48 hour marinating time! Ingredients:
2 1/2 cups water |
1 1/2 cups red wine vinegar |
1 carrot, chopped (approx 1/2 cup) |
1 celery rib, chopped (approx 1/2 cup) |
2 medium onions, sliced (approx 2 cups) |
8 whole cloves |
4 bay leaves |
1/2 teaspoon black peppercorns |
1 (3 lb) rump roast |
1/4 cup butter |
1/2 cup water |
2 tablespoons sugar |
1/2 cup gingersnap crumbs (approx 12 cookies) |
Directions:
1. In med saucepan, combine the first 8 ingredients; bring to boil. Place roast in glass bowl. Pour hot marinade over; cover and refrigerate for 48 hours, turning meat twice each day. Remove roast, reserving marinade; pat dry with a paper towel. In a dutch oven, brown the roast on all sides in butter. Strain marinade; discard veggies and seasonings. Add marinade to dutch oven. Cover and simmer until meat is tender, about 3 hours.
2. Gravy.
3. Remove 1 1/2 cups of 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.
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