Ingredients

  • 3 pounds beef rump roast
  • 2 large onions, chopped
  • 1 cup red wine vinegar, or to taste
  • 1 cup water
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon white sugar
  • 10whole cloves, or more to taste
  • 2bay leaves, or more to taste
  • 2 tablespoons all-purpose flour
  • salt and ground black pepper to taste
  • 2 tablespoons vegetable oil
  • 10gingersnap cookies, crumbled
  • Directions

  • Step 1

    Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.

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  • Step 2

    Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.

  • Step 3

    Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Remove beef to a platter and slice.

  • Step 4

    Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef.

  • Tip

    Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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