Taste and more sugar, salt and pepper as desired. Prepare the Gravy: While the roast is resting, strain the gravy and return the gravy to the pot. When the roast is done, remove and transfer it to a plate, tent it to keep warm, and let it rest for 5 minutes before slicing. So check on your roast periodically for doneness.) (Important Note: The longer you let the roast marinate the faster it will cook because the meat will be more tender from the start. Return the roast to the pot.īring to a boil, reduce the heat to low, cover and simmer for about 2 hours (may need longer) or until the meat is very tender. Add the liquid that you strained from the vegetable marinade, bring it to a boil, stirring constantly to prevent lumps.Īdd the raisins, honey and crushed ginger snaps. Stir in the flour, cooking the mixture for a minute or two to eliminate the flour flavor. Place the strained vegetables in the pot (with the bacon if using) and cook for 5-7 minutes.
Leave about 2 tablespoons of oil/fat in the pot. If using bacon, cook the bacon until done.
Reserve the liquid and the vegetables.Ĭook the Roast: Rinse the pot out and heat a tablespoon or two of oil in it over high heat. Remove the roast, pat it dry with paper towels, and strain the liquid from the vegetables. (Traditionally, the marinating time is as long as 2 weeks!) Unless the meat is completely submerged under the liquid, turn the roast over once every day. Let it marinate in the fridge for at least 4 days, preferably 7. Marinate the Meat: Nestle the roast in the vegetable marinade and place the lid on the pot. Turn off the heat and let the mixture cool down completely. Add the red wine, red wine vinegar and water.īring the mixture to a boil, reduce the heat, cover and simmer for 10 minutes. Prepare the Marinade: Place all of the veggies and herbs in a heavy stock pot or Dutch oven along with the garlic, juniper berries, whole cloves, bay leaves, salt, sugar and peppercorns. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Strain solids from remaining liquid and continue cooking over medium heat. Simmer until beef is tender, 3 1/2 to 4 hours. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Heat vegetable oil in a large Dutch oven or pot over medium heat cook beef until brown on all sides, about 10 minutes. Season flour to taste with salt and black pepper in a large bowl.
Remove meat from marinade and pat dry with paper towels, reserving marinade. Cover and refrigerate for 2 to 3 days, turning meat daily. Serve over egg noodles if desired.Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Turn to high for 15 minutes and stir well.
Combine cornstarch and water until smooth stir into cooking juices.Cover and cook on low for 6-8 hours on low, or 4-5 hours on high or until meat is tender.Add crushed cookies to the mixture and stir well so that all are incorporated.In a large bowl, combine the ketchup, brown sugar, vinegar, dry mustard, all spice, coriander, cloves, and cinnamon.Add to the slow cooker the carrots, celery and onions. Place roast in a large slow cooker and add beef stock Fl.1-1/2 cups crushed Ginger Snap cookies (about 30 cookies)- use good crisp cookies with a strong ginger flavor.1 boneless beef chuck roast or rump roast (3 to 4 pounds).
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