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Serves 6 to 8


  • 4 lb. beef rump, round or tri
  • 1/2 - 2/3 cup cream or half-and-half

    Marinate meat in items below, turning occasionally over 36 to 48 hours.
  • 2 cups of vinegar
  • 2 cups of water
  • 2 onions sliced
  • 1 lemon slice
  • 4 bay leaves
  • 10 cloves
  • 2 Tbs. salt
  • 2 Tbs. sugar


Rub meat with flour and brown all sides in frying pan with 2 to 4 Tbs. of oil.

Cook covered about 3 hours at 350 degrees in the marinade whose depth covers half of the roast. Might have to add additional marinade from time to time. Should turn the meat occasionally.

Make gravy with strained contents of roasting pan plus 6 pulverized ginger snaps and any additional marinade or red wine. Might need some roux to properly thicken. Add cream or half-and-half at the very end.