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Prep Time: 5760 Minutes Cook Time: 240 Minutes |
Ready In: 6000 Minutes Servings: 8 |
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Takes time, but worth the effort. Great served with potato dumplings, spaetzle or noodles or boiled potatoes! Ingredients:
2 1/2 cups dry red wine |
1 1/2 cups red wine vinegar |
1 cup water |
4 onions |
1 bunch celery leaves |
2 tablespoons coarse salt |
2 tablespoons sugar |
1 tablespoon mustard seeds |
1/4 teaspoon freshly ground nutmeg |
10 cloves |
2 teaspoons black peppercorns, crushed lightly |
4 sprigs parsley |
2 bay leaves |
4 lbs rump roast, tied |
2 tablespoons clarified butter |
1/2 cup crushed gingersnaps |
Directions:
1. In a large non-reactive bowl, stir together the wine, vinegar, water, 3 of the onions (quartered), celery leaves, salt, sugar, mustard seeds, nutmeg, cloves, peppercorns, parsley, and bay leaves.
2. Add the meat and let it marinate, covered and chilled, turning occasionally for 3 to 4 days.
3. Remove meat from the marinade and reserve the marinade.
4. Season the meat with salt and pepper.
5. In a kettle, heat the clarified butter- until hot but not smoking.
6. Add the meat and brown on all sides.
7. Add the reserved marinade and gently simer the mixture, covered for 3 1/2 to 4 hours- until meat is tender.
8. Transfer the meat to a cutting board.
9. Strain the cooking liquid the skim off the fat.
10. Transfer 1/2 cup of the cooking liquid to a saucepan, bring to a boil and stir in the gingersnaps and the remaining liquid- a little at a time-stirring.
11. Boil the sauce- until thickend, salt and pepper to taste.
12. Slice meat and serve.
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