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Add a photoServings: 12
Ingredients
- 3 c. water
- 3 lg. onions, sliced
- 3 tbsp. sugar
- 15 cloves
- 6 bay leaves
- 1/2 lemon sliced
- 5 lbs. top or possibly bottom or possibly rump roast
- 3 tbsp. shortening
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2/3 to 1 c. crumble gingersnaps crackers
Directions
- Rub salt and pepper on meat. Place meat in cover dish. (I use baggie.) Add in spices (first seven ingredients) to dish or possibly baggie. Heat vinegar, sugar and water, pour into dish or possibly baggie. Let cold then refrigeratein refrigerator for 2 to 3 days turning occasionally. (I also puncture meat with fork).
- Remove meat from container. Heat shortening in dutch oven pan, brown meat on all sides. Strain ingredients from marinated and add in to meat. Cover and let simmer 2 1/2 to 3 hrs or possibly till meat is tender.
- Remove meat. Skim fat from sauce. Add in crumble ginger snaps till sauce thickened stirring often till thicken. Approximately 5 min. Slice meat, spoon on sauce. Serve with dumplings and red cabbage if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 290g | |
| Recipe makes 12 servings | |
| Calories 535 | |
| Calories from Fat 31 | 6% |
| Total Fat 3.55g | 4% |
| Saturated Fat 0.83g | 3% |
| Trans Fat 1.07g | |
| Cholesterol 0mg | 0% |
| Sodium 278mg | 12% |
| Potassium 140mg | 4% |
| Total Carbs 132.35g | 35% |
| Dietary Fiber 1.6g | 5% |
| Sugars 44.33g | 30% |
| Protein 0.62g | 1% |
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