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Prep Time: 30 Minutes Cook Time: 4560 Minutes |
Ready In: 4590 Minutes Servings: 6 |
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Source: The New McCall's Cookbook. This is wonderful (wonderbar?) German and Swiss-German specialty served with spaetzle (Swiss dumplings) or other dumplings, egg noodles or potatoes and red cabbage. When making this use a good quality wine and vinegar. They'll have an impact on your final product. Also, make sure the meat is nicely marbled and has a fat cap on the top and side to keep the roast moist while it's cooking. Cooking time includes 3 days marinating time. Ingredients:
1 cup cider vinegar |
1 cup burgundy wine |
2 onions, sliced |
1 carrot, sliced |
1 stalk celery, chopped |
2 whole allspice |
4 whole cloves |
1 tablespoon salt |
1 1/2 teaspoons pepper |
4 lbs rump roast or 4 lbs boned chuck roast |
4 tablespoons all-purpose flour |
1/3 cup salad oil |
1 tablespoon sugar |
1/2 cup gingersnaps, crushed |
Directions:
1. In a large bowl, combine vinegar, Burgundy, onion, carrot, celery, allspice, cloves, salt and pepper.
2. Wipe meat with damp paper towels and place in marinade; refrigerate, covered, e days, turning meat occasionally.
3. Remove meat from marinade, reserving marinade.
4. Wipe meat dry with paper towels then coat with 2 tbsp flour.
5. In hot oil in Dutch oven, over medium heat, brown meat well on all sides.
6. Pour in marinade; simmer, covered, 2 1/2 to 3 hours, or until meat in tender.
7. Remove meat from Dutch oven.
8. Press liquid and vegetables throug coarse sieve; skim off fat.
9. Measure 3 1/2 cups liquid (add water, if necessary) and return liquid to Dutch oven.
10. Mix remaining 2 tbsp flour with 1/3 cup cold water and the sugar.
11. Stir into liquid; bring to boiling, stirring.
12. Stir in gingersnaps.
13. Return meat to Dutch oven.
14. Spoon gravy over meat and simmer, covered, 20 minutes.
15. Remove meat to heated platter.
16. Pour some of gravy over it.
17. Serve meat, thinly sliced, with more gravy.
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