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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 10 |
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This is from The Unwatched Pot. Note refrigeration time. Ingredients:
5 -6 lbs rump steak or 5 -6 lbs pot roast |
2 1/2 cups water |
1 1/2 cups red wine vinegar |
2 onions, sliced |
1 lemon, sliced |
1 tablespoon sugar |
1 tablespoon salt |
1/4 teaspoon ground ginger |
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, crushed |
Directions:
1. Combine water with wine vinegar, sliced onions, lemon and seasonings.
2. Pour over meat in bowl. Cover and refrigerate 36-72 hours, turning meat occasionally.
3. Remove meat. Strain marinade. Reserve 1 cup.
4. Place chopped vegetables in slow cooker. Place meat on vegetables.
5. Pour reserved marinade over meat.
6. Cover and cook on low 9-11 hours or on high 5 hours.
7. Remove meat to carving board. Let stand 15-20 minutes.
8. Meanwhile, add gingersnaps to liquid in slow cooker. Cook on high 15-20 minutes. Serve with meat.
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