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Honestly, I don't know how "Authentic" this recipe is, but this is the way my mother makes it.


  • 2 1/2 cups water
  • 1 1/2 cup red wine vinegar
  • 1/4 cup butter
  • 1 Carrot finely Chopped
  • 1 Celery Rib Finely Chopped
  • 8 whole cloves
  • 4 Bay leaves
  • 1/2 tsp Whole Peppercorns
  • 2 Medium Onions sliced
  • 1 Beef Rump Roast or Eye Of Round (3lbs)
  • Ginger Snap Gravy:
  • 1/2 cup water
  • 1/3 - 1/2 cup Ginger Snap Crumbs


  • In a medium saucepan, combine all the above ingredients EXCEPT the butter and the beef.
  • Bring to a boil over medium heat.
  • Place Beef in a heat proof bowl and pour the hot marinade over the beef; Cover and refrigerate for 48 hours, turning every 12 hours.
  • Remove roast and save the marinade.
  • Pat the roast dry with a paper towel.
  • In a dutch oven over medium-high heat, melt butter and sear roast on all sides.
  • Strain the marinade to remove the vegetables and seasonings.
  • Add marinade to the dutch oven, cover and simmer until roast is tender, about 3 hours.
  • Gravy; Remove 1 1/2 cups of the pan juices and place in a medium sauce pan. Add 1/2 cup water and bring to a boil over medium heat. Add gingersnap crumbs and simmer until gravy thickens.
  • Serve with Horseradish Mashed potatoes and Brussel Sprouts with Sour Cream sauce.

Categories: Beef  German  Main Dish 
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