(by Janet Conroy-Quirk)
1 1/2 c. red wine vinegar
1 c. water
12 whole peppercorns
2 T. brown sugar
4 bay leaves
3 sliced onions
12 whole cloves
2 t. salt
1 t. dry mustard
12 gingersnap cookies, crushed
6 lb. beef rump roast
Mix all ingredients for marinade, and soak beef in refrigerator for at least 48 hours.
Remove beef, reserving the marinade, and dry with paper towels.
Dredge beef in flour.
Heat cooking oil and brown beef on all sides.
Strain marinade through a fine sieve, and add the liquid along with the beef to a Dutch oven or large pot.
Cover and simmer for 3 – 3 1/2 hours.
Slice and serve with potato dumplings and pickled red cabbage.
(Read The Secret, the story that accompanies this recipe.)