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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This recipe has been a well-guarded secret in my family for generations but I have decided to share it because it is so yummy. It is sure to be a hit in your family as well.—Inge Perreault, Oxford, New Jersey Ingredients:
2 bay leaves |
4 whole cloves |
4 cups water |
4 cups white vinegar |
4 medium onions, sliced |
4 garlic cloves, minced |
2 teaspoons salt |
1 teaspoon pepper |
1 beef sirloin tip roast (3 to 4 pounds) |
3 tablespoons butter |
1/4 cup sugar |
2 tablespoons molasses |
1 to 2 tablespoons cornstarch |
2 tablespoons cold water |
5 to 6 gingersnap cookies, crushed |
hot cooked spaetzle |
Directions:
1. Place bay leaves and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. In a large saucepan, combine the water, vinegar, onions, garlic, salt and pepper. Add spice bag. Bring to a boil. Remove from the heat; cool completely.
2. Place the roast in a 2-gal. resealable plastic bag. Add half of the marinade. Seal bag and turn to coat; refrigerate for 3 days, turning once each day. Cover and refrigerate remaining marinade.
3. Remove meat from marinade; discard marinade, onions and spice bag. In a Dutch oven, brown roast in butter on all sides. Sprinkle with sugar. Add reserved marinade. Bring to a boil. Stir in molasses. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat is tender.
4. Remove roast to a cutting board. Cut into thin slices; set aside. Skim fat from cooking juices. In a small bowl, combine cornstarch and cold water until smooth; gradually stir into juices. Add gingersnaps. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meat to gravy; heat through. Serve with spaetzle. Yield: 10 servings.
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