10-22-2011 very good, tender
Recipe Courtesy Gourmet Magazine
2 1/2 cups dry red wine
1 1/2 cups red-wine vinegar
Leaves from 1 bunch of celery
2 tablespoons coarse salt
2 tablespoons sugar
1 tablespoon mustard seeds
1/4 teaspoon freshly grated nutmeg
2 teaspoons black peppercorns, crushed lightly
4 parsley sprigs
2 bay leaves
1 (4-pound) rump roast, tied
2 tablespoons clarified butter
1/2 cup crushed gingersnaps
In a large bowl stir together well the wine, vinegar, 1 cup
water, 3 of the onions, quartered, celery leaves, salt, sugar,
mustard seeds, nutmeg, cloves, peppercorns, parsley, and bay
leaves. Add 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 until it is hot but
not smoking. Add the meat and brown on all sides. Add the
reserved marinade and gently simmer the mixture, covered, for
3 1/2 to 4 hours, or until the meat is tender.
Transfer the meat to a cutting board. Strain the cooking
liquid and skim off the fat. Transfer 1/2 cup 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, until it is thickened and
add salt and pepper to taste. Slice the meat and serve it with
the sauce and potato dumplings.
Yield: 8 servings
Prep Time: 96 hours 0 minutes
Cooking Time: 4 hours 0 minutes
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