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Ingredientes
- 4 lb beef rump, chuck or possibly sirloin
- 2 Tbsp. salt divided
- 1 c. red wine vinegar
- 1 c. white wine vinegar
- 2 c. cool water
- 1 x onion sliced
- 1 x rib celery cut coarsely
- 1/4 c. mixed pickling spice
- 1 x clove crushed
- 2 Tbsp. drippings or possibly lard
- 6 x gingersnap cookies or possibly more, softened in a little water
- 2 Tbsp. sugar equal parts of flour and water to thicken
Direcciones
- Rub meat with 1 Tbsp. salt and place it in crockpot or possibly deep container (not aluminum). Combine vinegars, water, onion, celery, pickling spice and garlic. Pour over meat and marinate in cold place for 48 hrs, turning twice daily.
- Preheat oven to 400 degrees.
- To roast, remove meat from crock. Heat drippings in roasting pan and sear meat on all sides. Pour marinade over meat and cover. Roast, covered, in preheated oven 20 to 30 min per lb., basting occasionally. Remove cover during last 20 min of roasting time and baste again.
- Remove meat to hot platter and strain marinade into heavy kettle. Bring to boil and simmer. Add in softened gingersnaps, 2 Tbsp. sugar and remaining 1 Tbsp. salt. Thicken to desired consistency with roux. Adjust seasonings and sugar. Slice across the grain and serve with gravy. Good with potato dumplings, buttered noodles or possibly stewed prunes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 10 servings | |
| Calories 72 | |
| Calories from Fat 31 | 43% |
| Total Fat 3.44g | 4% |
| Saturated Fat 1.46g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 1449mg | 60% |
| Potassium 90mg | 3% |
| Total Carbs 7.95g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.03g | 2% |
| Protein 0.72g | 1% |
