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Ingredients
- 2 1/2 c. dry red wine
- 1 1/2 c. red-wine vinegar
- 4 x onions Leaves from 1 bunch of celery
- 2 Tbsp. coarse salt
- 2 Tbsp. sugar
- 1 Tbsp. mustard seeds
- 1/4 tsp freshly-grated nutmeg
- 10 whl cloves
- 2 tsp black peppercorns crushed lightly
- 4 x parsley sprigs
- 2 x bay leaves
- 4 lb rump roast tied
- 2 Tbsp. clarified butter
- 1/2 c. crushed gingersnaps
Directions
- In a large bowl stir together well the wine, vinegar, 1 c. water, 3 of the onions, quartered, celery leaves, salt, sugar, mustard seeds, nutmeg, cloves, peppercorns, parsley, and bay leaves. Add in the meat and let it marinate, covered and chilled, turning occasionally, for 3 to 4 days.
- Remove the meat from the marinade and reserve the marinade. Season the meat with salt and pepper. In a kettle heat the clarified butter over moderately-high heat till it is warm but not smoking. Add in the meat and brown on all sides. Add in the reserved marinade and gently simmer the mix, covered, for 3 1/2 to 4 hrs, or possibly till the meat is tender.
- Transfer the meat to a cutting board. Strain the cooking liquid and skim off the fat. Transfer 1/2 c. of the cooking liquid to a saucepan, bring to a boil, and stir in the gingersnaps and the remaining liquid, a little at a time, stirring. Boil the sauce, stirring, till it is thickened and add in salt and pepper to taste. Slice the meat and serve it with the sauce and "Potato Dumplings" (see recipe).
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 8 servings | |
| Calories 200 | |
| Calories from Fat 43 | 22% |
| Total Fat 4.93g | 6% |
| Saturated Fat 2.27g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 1872mg | 78% |
| Potassium 261mg | 7% |
| Total Carbs 22.43g | 6% |
| Dietary Fiber 1.7g | 6% |
| Sugars 8.77g | 6% |
| Protein 1.93g | 3% |
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