|
S.No.
|
Ingredients
|
Quantity
|
|
1
|
Beef
|
2 pounds
|
|
2
|
Onions
|
1 large
|
|
3
|
Vinegar
|
2/3 cup
|
|
4
|
Water
|
2/3 cup
|
|
5
|
Salt
|
To taste
|
|
6
|
Black pepper
|
To taste
|
|
7
|
Sugar
|
2 tsp
|
|
8
|
Cloves
|
6 nos.
|
|
9
|
Bay leaf
|
1
|
|
10
|
Flour
|
1 tbsp
|
|
11
|
Oil
|
1 tbsp
|
|
12
|
Gingersnap cookies
|
6 nos.
|
Method
1. Place the beef rump
roast, onions vinegar, water, salt, black pepper, sugar, cloves, and bay leaf
in a large pot. Cover and refrigerate for 2-3 days, turning meat daily.
2. Season flour to taste
with salt & pepper in a large bowl.
3. Heat oil in a large
oven or pot over medium heat. Cook beef
until brown about 10 minutes.
Pour reserved marinade over beef, cover and reduce heat to medium low. Simmer
until beef is tender.
4. Strain solids from
remaining liquid and continue cooking over medium heat. Add gingersnap cookies
and simmer until gravy is thickened about 10 minutes.
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