Recipe by Kathryn Poehlmann, as reported by Helen Dollaghan in the January 4, 1976, edition of The Denver Post. Serves 8-10.
Ingredients
1½ cups cider vinegar
½ cup red wine
1 cup water
12 whole peppercorns
2 tablespoons sugar
2 large onions, sliced
4 medium bay leaves
12 cloves
1 teaspoon mustard seed
2 teaspoons salt
4 pound beef rump or round roast (deer or elk roast may be substituted)
Flour seasoned with salt and pepper
Dash liquid red pepper
Dash Worcestershire sauce
Juice and grated rind of 1 lemon
½ teaspoon dry mustard
1 medium onion, diced
1/3 cup flour
½ cup coarsley crushed gingersnaps
Directions
Combine vinegar, wine, water, peppercorns, sugar, sliced onion, bay leaves, cloves, mustard seed and salt. Pour mixture over roast in a bowl. Marinate in the refrigerator, covered, 2-4 days, turning roast each day. Remove meat from marinade. Strain and reserve marinade. Dry meat on paper towel. Dredge meat on all sides with seasoned flour. Brown meat on all sides in small amount of shortening. Drain off excess grease. Add strained marinade to meat, liquid red pepper, Worcestershire sauce, lemon juice, lemon rind, dry mustard and diced onion. Bring to boil, reduce heat and simmer, covered, 2 hours or until meat is fork tender. Slice meat and keep warm. Mix flour and gingersnaps with a small amount of the cooking liquid to a thin paste. Bring remaining cooking liquid to boil. Add flour mixture. Cook over moderately low heat, stirring, until thickened. Taste gravy for seasoning, and add some brown sugar or granulated sugar if it is too tart. Water may also be added, if desired, to dilute gravy. Serve meat with some of the gravy poured over it, and remaining gravy in a side dish.
