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Prep Time: 0 Minutes Cook Time: 660 Minutes |
Ready In: 660 Minutes Servings: 10 |
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This is a super tasty recipe, that everyone should try at least once, I'm sure you will have it again, and again. Ingredients:
5 1/2 lb.s pot roast or 5 1/2 rump roast |
2 1/2 cups water |
1 1/2 cups red wine vinegar |
2 medium onions, sliced |
1 lemon, sliced |
1 tablespoon sugar |
3 beef bouillon cubes, crushed |
1/4 teaspoon ginger, ground |
12 whole cloves |
6 bay leaves |
6 peppercorns |
1/2 cup onion, chopped |
1/2 cup carrot, chopped |
1/4 cup celery, chopped |
1 cup gingersnaps, broken |
Directions:
1. In removeable liner, combine water, vinegar, sliced onions, sliced lemon, sugar, bouillon cubes, ginger, cloves, bay leaves and peppercorns. Add meat. Cover and refrigerate 36-72 hours, turning meat occasionally. The longer the meat marinates, the spicier it gets. Remove the meat from marinade; strain marinade; reserve one cup.
2. Place chopped vegetables in bottom of removable liner; place meat on vegetables; pour reserved cup of marinade over all. Place liner in base. Cover and cook on low 9-11 hours (high 5 hours).
3. Remove meat to carving board and let sit 15-20 minutes for meat to firm before carving. Add gingersnaps to liquid in cooker and cook on high for 15 to 20 minutes. Slice meat and ladle on sauce.
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