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Categories:Viewed: 127 - Published at: 2 years ago
Ingredients
- 1 cup vinegar (I use red wine vinegar)
- 1 14 cups water
- 1 cup sugar
- 2 tablespoons pickling spices (original recipe just says mixed spices)
- 1 tablespoon juniper berries (optional, my addition)
- 1 onion, sliced
- 2 -4 lbs boneless beef roast (rump, bottom or top round, or chuck boneless shoulder will do.)
- shortening
- ginger snaps (for gravy)
Method
- Bring vinegar, water, spices, and onion to boil.
- Allow cooling for an hour.
- Place beef in a glass or porcelain container sufficient in size to allow the beef to be adequately covered by the marinade.
- You can add more water and vinegar (1:1 ratio) to cover.
- Pour marinade over the beef, cover and refrigerate for a minimum of 3 days (I marinate for 3-5 days depending on the size of the roast), turning once or twice daily.
- Do not pierce the meat.
- Strain and reserve marinade.
- Allow beef to warm to room temperature and brown in hot oil.
- It is important not to rush browning as this enhances the flavor of the roast.
- Pour strained marinade over meat, and cook like a pot roast*.
- Remove meat and allow it to rest for a few minutes.
- Heat a portion of the marinade in a pan depending how much gravy you want.
- Chop or grind gingersnaps into crumbs using a food processor or by hand and stir into the marinade solution-- enough to thicken to a moderately heavy gravy.
- Slice meat and serve with the gravy and spaetzels, egg noodles, potato dumplings, or potato pancakes.
- * Suggestion: cook slowly in a crock-pot on low for 4-6 hours until tender.
