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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 14 |
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Our family loves it when Mom prepares this wonderful old-world dish. The tender beef has a bold blend of mouthwatering seasonings. It smells so good in the oven and tastes even betterCathy Eland, Highttown, New Jersey Ingredients:
2 teaspoons salt |
1 teaspoon ground ginger |
1 beef top round roast (4 pounds) |
2-1/2 cups water |
2 cups cider vinegar |
1/3 cup sugar |
2 medium onions, sliced, divided |
2 tablespoons mixed pickling spices, divided |
1 teaspoon whole peppercorns, divided |
8 whole cloves, divided |
2 bay leaves, divided |
2 tablespoons vegetable oil |
14 to 16 gingersnaps, crushed |
Directions:
1. In a small bowl, combine salt and ginger; rub over roast. Place in a deep glass bowl. In a large bowl, combine the water, vinegar and sugar. Pour half of marinade into a large saucepan; add half of the onions, pickling spices, peppercorns, cloves and bay leaves. Bring to a boil. Pour over roast; turn to coat. Cover and refrigerate for 2 days, turning twice a day.
2. To the remaining marinade, add the remaining onions, pickling spices, peppercorns, cloves and bay leaves. Cover and refrigerate.
3. Drain and discard marinade from roast; pat roast dry. In a Dutch oven over medium-high heat, brown roast in oil on all sides. Pour 1 cup of reserved marinade with all of the onions and seasonings over roast (cover and refrigerate remaining marinade). Bring to a boil. Reduce heat; cover and simmer for 3 hours or until meat is tender.
4. Strain cooking juices, discarding onions and seasonings. Add enough reserved marinade to the cooking juices to measure 3 cups. Pour into a large saucepan; bring to a boil. Add gingersnaps; reduce heat and simmer until gravy is thickened. Slice roast and serve with gravy. Yield: 14 servings.
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