1 4 to 5 round or rump roast 1/2 cup oil 1/2 cup chopped onion 2 tsp. salt 2 Tbsp.mixed pickling spices 1 cup red wine vinegar 3 cups water 1/2 cup packed brown sugar 12 gingersnap cookies, crushed
Brown roast in oil in heavy skillet. Pour off oil and add onion, salt, spices, vinegar, water and sugar. Simmer 3 to 4 hours, until meat is tender. Remove meat and keep it warm. Strain liquid and measure 4 cups of the broth into the skillet. Add gingersnaps and cook and stir until smooth and slightly thickened. Serves 8.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.