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Categories:Viewed: 17 - Published at: 2 years ago
Ingredients
- 1 1/2 cups vinegar
- 1 1/2 cups water
- 2 bay leaves
- 5 peppercorns
- 3 whole cloves
- 3 lbs rump roast
- 1 teaspoon salt
- 1 cup onion (sliced)
- 3 tablespoons butter
- 1 tablespoon cornstarch
- 2 tablespoons water
Method
- 3 days in advance mix first 5 ingredients together in bowl and add meat, season with salt, add onions cover & refrigerate for 3 days. Turn once every day. Remove meat, and brown in butter on all sides. Add 1/3 cup marinade, add water & let simmer 2 hours. Mix cornstarch with water & add to pot, simmer until thickened, salt & pepper to taste.
