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Categories:Viewed: 21 - Published at: 7 years ago
Ingredients
- 3 1/2 to 4 lb. beef rump or sirloin tip
- 1 c. water
- 1 c. vinegar
- 1 large onion, sliced
- 1 lemon, sliced, unpeeled
- 10 whole cloves
- 4 bay leaves
- 6 whole peppercorns
- 2 Tbsp. salt
- 2 Tbsp. sugar
- 12 gingersnaps, crumbled
Method
- Place meat in deep ceramic or glass bowl.
- Combine water, vinegar, onion, lemon, cloves, bay leaves, salt, pepper and sugar.
- Pour over meat.
- Cover and refrigerate for 24 to 36 hours, turn meat several times during marinating.
- Place beef in slow-cooking pot; pour 1 cup marinade over meat.
- Cover and cook on low 6 to 8 hours.
- Place meat on serving platter.
- Strain meat juices and return to pot.
- Turn control to high.
- Stir in gingersnaps; cover and cook on high for 10 to 15 minutes.
- Pour over meat.
- Makes 8 servings.
