“This recipe appeared years ago in my local newspaper. The roast has to marinate 4 to 5 days in advance.”

Ingredients Nutrition

  • Marinating the meat
  • 177.44 ml red wine (choose a hearty variety)
  • 118.29 ml red wine vinegar
  • 473.18 ml cold water
  • 1-2 onion, sliced
  • 2 bay leaves
  • 4.92 ml pickling spices
  • 1814.36 g beef roast, such as rump roast
  • Cooking the meat
  • 29.58 ml lard
  • 177.44 ml onion, finely chopped
  • 118.29 ml carrot, finely chopped
  • 118.29 ml celery, finely chopped
  • 29.58 ml flour
  • 473.18 ml marinade (from above)
  • 118.29 ml water
  • Making the sauce
  • 591.47 ml liquid (from the pot)
  • 118.29 ml gingersnap cookie (finely crushed)


  1. In a large saucepan, combine marinade ingredients, bring to a boil, then remove from heat and let cool.
  2. Place meat in a deep bowl and pour marinade over; it should come about half-way up, if not, add more wine.
  3. Cover and refrigerate 4 to 5 days, turning twice a day.
  4. Remove the meat from the marinade and pat dry.
  5. Strain the marinade, reserving the liquid and discarding the solids.
  6. In a large casserole, melt the lard and heat until it splatters; brown the meat on all sides.
  7. Remove meat and pour off all but 2 tablespoons of the fat.
  8. Add the onions, carrots, and celery; cook until they soften and begin to brown around the edges, about 5-8 minutes.
  9. Sprinkle in the flour, stir and cook 2-3 minutes.
  10. Stir in 2 cups of the reserved marinade along with 1/2 cup water; bring to a boil.
  11. Return the meat to the pot, cover, and simmer on low for 2 hours (alternatively, you can cook in a 350 degree F oven).
  12. Meat should be tender and offer no resistance when pierced with a knife.
  13. Transfer to a platter and keep warm while you make the sauce.
  14. Combine sauce ingredients in a small pan and cook over medium heat, stirring frequently, for 10 minutes.
  15. Carve the meat into 1/4-inch slices and serve with sauce drizzled on top.

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