Prep 96 hrs
Cook 2 hrs
This recipe appeared years ago in my local newspaper. The roast has to marinate 4 to 5 days in advance.
Marinating the meat
- 177.44 ml red wine (choose a hearty variety)
- 118.29 ml red wine vinegar
- 473.18 ml cold water
- 1-2 onion, sliced
- 2 bay leaves
- 4.92 ml pickling spices
- 1814.36 g beef roast, such as rump roast
Cooking the meat
- 29.58 ml lard
- 177.44 ml onion, finely chopped
- 118.29 ml carrot, finely chopped
- 118.29 ml celery, finely chopped
- 29.58 ml flour
- 473.18 ml marinade (from above)
- 118.29 ml water
Making the sauce
- 591.47 ml liquid (from the pot)
- 118.29 ml gingersnap cookie (finely crushed)
- In a large saucepan, combine marinade ingredients, bring to a boil, then remove from heat and let cool.
- Place meat in a deep bowl and pour marinade over; it should come about half-way up, if not, add more wine.
- Cover and refrigerate 4 to 5 days, turning twice a day.
- Remove the meat from the marinade and pat dry.
- Strain the marinade, reserving the liquid and discarding the solids.
- In a large casserole, melt the lard and heat until it splatters; brown the meat on all sides.
- Remove meat and pour off all but 2 tablespoons of the fat.
- Add the onions, carrots, and celery; cook until they soften and begin to brown around the edges, about 5-8 minutes.
- Sprinkle in the flour, stir and cook 2-3 minutes.
- Stir in 2 cups of the reserved marinade along with 1/2 cup water; bring to a boil.
- Return the meat to the pot, cover, and simmer on low for 2 hours (alternatively, you can cook in a 350 degree F oven).
- Meat should be tender and offer no resistance when pierced with a knife.
- Transfer to a platter and keep warm while you make the sauce.
- Combine sauce ingredients in a small pan and cook over medium heat, stirring frequently, for 10 minutes.
- Carve the meat into 1/4-inch slices and serve with sauce drizzled on top.