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Ingredients
- Rump Roast of Beef (4-5 lb)
- 2 Cups of cider vinegar
- 2 Cups of water
- Piece of Cheese Cloth
- 2 tbsp. pickling spice
- 1 - 2 White Onions cut in chunks
- Salt & Pepper to taste
- 1/4 cup sugar
- Flour & water for thickening
Preparation
Step 1
Marinade:
Beef roast in solution of cider vinegar and water 3 - 4 days.
On stove top:
Tie mixture of pickling spice in cheese cloth. Place cheese cloth bag, onion salt & pepper to beef mixture.
Bring to a boil then simmer for 3 - 4 hours.
Remove layer of fat from roast and discard.
Break roast with a large spoon into pieces.
Add 1/4 cup of sugar.
Thicken entire mixture with flour and water.
Serve with spaetzle, noodles, mashed potatoes or potato pancakes. Fresh peas & Cream corn.