4 pounds rump or round of beef
2 1/2 cups dry red wine
1 1/2 cups tarragon vinegar
1 tsp. salt
1 tsp. black peppercorn
1/2 tsp. each thyme, mace, allspices
1/8 tsp. sage
1 tsp. dry mustard
3 bay leaves
12 whole cloves2 large onions1 carrot
6 sprigs celery tops
3 tbsp. bacon fat (fry chop bacon)
2 tbsp. flour
5 gingersnaps (cookies)
1 cup sour cream
2 tbsp. Madeira
1- Put a 4 pound rump roast in a large pot.
2- Mix together in a large glass bowl, dry wine, vinegar, salt, black peppercorns, all spices, carrot (sliced) dry mustard, bay leaves, whole cloves, onions (peeled) and sliced celery tops.
3- Pour mixture over meat. Cover with plastic wrap and let marinade for 4 days at room temperature turning meat twice a day in the marinade. (I think I would put it in the refrig.-L. Green)
5- On 5th day, remove meat from marinade. Put chopped bacon into heavy frying pan. On medium heat, fry bacon until you have grease covering the bottom of frying pan. Add roast to pan and brown all sides. Then place meat into a large kettle or Dutch oven.
5- Blend flour with bacon grease in frying pan and add to marinade. Add to this 5 gingersnaps- cookies- crushed. Pour this mixture into a kettle/pot and cook until thickened.
6- Add above sauce to the meat. Cover and slowly simmer over low heat until meat is tender. (3 hours). If necessary, add more red wine. When meat is tender, remove to a meat platter and slice. Into the gravy, stir 1 cup of sour cream. Serve.