(1) 4-lb DLM Natural Beef Rump Roast
2 Tbsp shortening
2/3 cup broken gingersnaps
1/2 cup water
2 medium onions, sliced
1/2 lemon, sliced
2½ cups water
1½ cups Aunt Vera's Italian Red Wine Vinegar
12 DLM Whole Cloves
6 DLM Bay Leaves
6 DLM Whole Black Peppercorns
1 Tbsp sugar
1 Tbsp salt
1/4 tsp DLM Ground Ginger

Mix marinade ingredients; pour over roast. Cover and marinate in the refrigerator for 36 hours, turning occasionally. Remove meat and wipe dry. Strain marinade and reserve.

In a Dutch oven, brown the meat on all sides in hot shortening; add strained marinade. Cover and cook slowly for 2 hours. Remove meat. Measure 1½ cups of meat juices. Combine with gingersnaps and water. Cook and stir until thick. Serve with sliced meat.

Makes 8-10 servings

Allergy Warning: Contains Wheat

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