- 6
Ingredients
- 2 1/2 cups Red wine
- 1 1/2 cups Red wine vinegar
- 4 Onions
- Leaves from 1 bunch celery
- 2 tablespoon Coarse salt
- 2 tablespoon Sugar
- 1 tablespoon Mustard seed
- 1/4 teaspoon Nutmeg ; freshly grated
- 10 Cloves
- 2 teaspoon Black peppercorns ; crushed lightly
- 4 sprigs Parsley
- 2 Bay leaves
- 1 4 pound Rump roast ; tied
- 2 tablespoon Butter ; clarified
- 1/2 cup Gingersnap cookies ; crushed
Preparation
Step 1
In a large bowl stir together well the wine, vinegar, 1 cup water, 3 of the onions, quartered, celery leaves, salt, sugar, mustard seeds, nutmeg, cloves, peppercorns, parsley and bay leaves. Add the meat and let it marinate covered and chilled, turning occasionally for 3 to 4 days.
Remove the meat from the marinade and reserve the marinade. Season the meat with salt and pepper. In a kettle, heat the clarified butter over moderately high heat until it is not but not smoking. Add the meat and brown on all sides. Add the reserved marinade marinade and gently simmer the mixture, covered for 3 1/2 to 4 hours, or until the meat is tender.
Transfer the meat to a cutting board. Strain the cooking liquid and skim off the fat. Transfer 1/2 cup of the cooking liquid to a saucepan, bring to a boil, and stir in the gingersnaps and the remaining liquid, a little at a time, stirring. Boil the sauce, stirring, until it is thickened and add salt and pepper to taste. Slice the meat and serve it with the sauce and potato dumplings.