Add the liquid that you strained from the vegetable marinade, bring it to a boil, stirring constantly to prevent lumps.Īdd the raisins, honey and crushed ginger snaps. Stir in the flour, cooking the mixture for a minute or two to eliminate the flour flavor. Place the strained vegetables in the pot (with the bacon if using) and cook for 5-7 minutes. Leave about 2 tablespoons of oil/fat in the pot. If using bacon, cook the bacon until done. Reserve the liquid and the vegetables.Ĭook the Roast: Rinse the pot out and heat a tablespoon or two of oil in it over high heat. Remove the roast, pat it dry with paper towels, and strain the liquid from the vegetables. (Traditionally, the marinating time is as long as 2 weeks!) Unless the meat is completely submerged under the liquid, turn the roast over once every day. Let it marinate in the fridge for at least 4 days, preferably 7. Marinate the Meat: Nestle the roast in the vegetable marinade and place the lid on the pot. Turn off the heat and let the mixture cool down completely. Add the red wine, red wine vinegar and water.īring the mixture to a boil, reduce the heat, cover and simmer for 10 minutes. Prepare the Marinade: Place all of the veggies and herbs in a heavy stock pot or Dutch oven along with the garlic, juniper berries, whole cloves, bay leaves, salt, sugar and peppercorns. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Strain solids from remaining liquid and continue cooking over medium heat. Simmer until beef is tender, 3 1/2 to 4 hours.
Pour reserved marinade over beef, cover, and reduce heat to medium-low.
Heat vegetable oil in a large Dutch oven or pot over medium heat cook beef until brown on all sides, about 10 minutes. Season flour to taste with salt and black pepper in a large bowl. Remove meat from marinade and pat dry with paper towels, reserving marinade. Cover and refrigerate for 2 to 3 days, turning meat daily. Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot.
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