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Categories:Viewed: 29 - Published at: 7 years ago
Ingredients
- 6 lb. beef rump
- 5 c. cider vinegar
- 5 c. water
- 3 onions, sliced
- 1 lemon, sliced
- 12 whole cloves
- 6 whole black pepper kernels
- 6 bay leaves
- 3 Tbsp. salt
- 12 gingersnaps, crushed (3/4 to 1 c.)
- 2 tsp. sugar
Method
- Place meat in a large glass/stainless steel bowl or pot.
- Add everything but gingersnaps and sugar.
- Let stand 36 hours in refrigerator (24 hours for milder flavor).
- Turn 2 times a day. Remove meat, brown in shortening.
- Add 2 1/2 cups strained vinegar mixture, gingersnaps and sugar.
- Cover.
- Cook slowly 2 to 3 hours or until tender.
- Add water if necessary.
