Ingredients
- 1 cup red wine vinegar (or cider vinegar)
- 2 yellow onions (sliced)
- 2 teaspoons caraway seeds
- 2 garlic cloves, crushed
- 2 bay leaves
- 1/2 teaspoon ground pepper
- 1 boneless (1 1/2 pound) beef rump roast (tied)
- 1 carrot, sliced
- 1 parsnip (peeled and diced)
- 1/2 cup low-sodium beef broth
- Gingersnaps (crumbled, 3 gingersnaps)
How to Make
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Step 1: Bring the vinegar, onions, caraway seeds, garlic, bay leaves, and pepper to a boil in a small saucepan.
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Step 2: Let cool, then pour into a large zip-close plastic bag; add the beef.
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Step 3: Seal the bag, squeezing out the air; turn to coat the beef.
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Step 4: Refrigerate 1-3 days, turning the bag about every 8 hours.
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Step 5: Mix the beef and marinade with the carrot, parsnip, and broth in a slow cooker.
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Step 6: Cover and cook on high until the beef is tender, 4-5 hours.
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Step 7: With a slotted spoon, transfer the beef and all but 1/2 cup of the vegetables to a platter.
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Step 8: Cover loosely with foil and let stand while making the sauce.
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Step 9: Skim off and discard any fat that has risen to the surface of the cooking liquid.
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Step 10: Discard the bay leaves.
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Step 11: Transfer the remaining 1/2 cup of vegetables and the cooking liquid to a food processor or blender; add the gingersnaps and puree.
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Step 12: If the sauce is too cool, pour into a medium saucepan and heat to serving temperature.
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Step 13: Pour over the beef and vegetables.
We hope you enjoy this recipe!
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