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Prep Time: 5760 Minutes Cook Time: 120 Minutes |
Ready In: 5880 Minutes Servings: 8 |
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This recipe appeared years ago in my local newspaper. The roast has to marinate 4 to 5 days in advance. Ingredients:
3/4 cup red wine (choose a hearty variety) |
1/2 cup red wine vinegar |
2 cups cold water |
1 -2 onion, sliced |
2 bay leaves |
1 teaspoon pickling spices |
4 lbs beef roast, such as rump roast |
2 tablespoons lard |
3/4 cup onion, finely chopped |
1/2 cup carrot, finely chopped |
1/2 cup celery, finely chopped |
2 tablespoons flour |
2 cups marinade (from above) |
1/2 cup water |
2 1/2 cups liquid (from the pot) |
1/2 cup gingersnap cookie (finely crushed) |
Directions:
1. In a large saucepan, combine marinade ingredients, bring to a boil, then remove from heat and let cool.
2. Place meat in a deep bowl and pour marinade over; it should come about half-way up, if not, add more wine.
3. Cover and refrigerate 4 to 5 days, turning twice a day.
4. Remove the meat from the marinade and pat dry.
5. Strain the marinade, reserving the liquid and discarding the solids.
6. In a large casserole, melt the lard and heat until it splatters; brown the meat on all sides.
7. Remove meat and pour off all but 2 tablespoons of the fat.
8. Add the onions, carrots, and celery; cook until they soften and begin to brown around the edges, about 5-8 minutes.
9. Sprinkle in the flour, stir and cook 2-3 minutes.
10. Stir in 2 cups of the reserved marinade along with 1/2 cup water; bring to a boil.
11. Return the meat to the pot, cover, and simmer on low for 2 hours (alternatively, you can cook in a 350 degree F oven).
12. Meat should be tender and offer no resistance when pierced with a knife.
13. Transfer to a platter and keep warm while you make the sauce.
14. Combine sauce ingredients in a small pan and cook over medium heat, stirring frequently, for 10 minutes.
15. Carve the meat into 1/4-inch slices and serve with sauce drizzled on top.
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