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Ingredientes
- 2 med. onions
- 1/2 lemon, sliced
- 2 1/2 c. water
- 1 1/2 c. red wine vinegar
- 12 whole cloves
- 6 bay leaves
- 6 whole black peppercorns
- 1 tbsp. sugar
- 1 tbsp. salt
- 1/4 teaspoon grnd ginger
- 4 lbs. beef rump roast
Direcciones
- In a large bowl, combine all ingredients. Add in roast, cover and chill for 2 to 3 days. Turn meat every day. To cook, remove meat from liquid. Wipe dry.
- Strain marinade and reserve. In Dutch oven, brown meat on all sides with 2 or possibly 3 Tbsp. of shortening. Add in strained marinade. Cover and cook slowly 2 hrs.
- Remove meat and add in small amount of water. Add in 1/2 c. broken ginger snaps, cook and stir till thick. Slice meat thin and place on platter with a little gravy over it. Especially good on crisp Fall days and during Octoberfest.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1201g | |
| Calories 221 | |
| Calories from Fat 12 | 5% |
| Total Fat 1.48g | 2% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7052mg | 294% |
| Potassium 524mg | 15% |
| Total Carbs 37.48g | 10% |
| Dietary Fiber 5.9g | 20% |
| Sugars 21.53g | 14% |
| Protein 2.89g | 5% |
