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Categories:Viewed: 63 - Published at: 3 years ago
Ingredients
- 4 lb. rump roast
- pepper
- 1 onion, sliced
- 3 bay leaves
- 2 tsp. each: peppercorns and pickling spice
- 2 c. cider vinegar
- 2 c. water
- 3 Tbsp. oil
- 1/4 c. sugar
- 10 to 12 gingersnaps
Method
- Rub meat with pepper; place in large glass dish.
- Add onion and all the spices.
- Heat vinegar and water to boiling.
- Pour over meat and spices.
- Cover dish with foil; marinate in refrigerator 12 to 36 hours.
- Turn occasionally.
- Strain and reserve liquid. Wipe roast dry.