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5 lb rump of beef (can use top or bottom round also)
bacon or salt pork for larding
3 cups white wine vinegar
3 cups of water
1 large sliced onion
2 bay leaves
1 tbsp pickling spice
1 large sliced carrot
Rub all sides of the roast with salt and place in a large pot or bowl.
Combine vinegar, water, onion, bay leaves, cloves, peppercorns, pickling spice and carrot. Bring to a boil and simmer 5 minutes. Cool and pour over beef. The meat should be completely covered. If not, add more water until it is. Place in a refrigerator for 3-5 days, turning occasionally.
Remove the meat from the marinade and strain the liquid. Reserve the liquid and toss the veggies. Dry meat with paper towels – it will not brown well if wet.
Dice 4 slices of bacon and brown it in 2 tbsps of butter in a large dutch oven.
When hot, add the beef and brown on all sides. Remove the meat and add the sliced onion and fry until the onions are golden brown.
Return meat to the pot on top of the onions. Add the marinating liquid until it reaches about halfway up the meat. Add 1 bay leaf and 6 new cloves. Bring to boil, reduce heat to a simmer, cover and cook very slowly for about 3-1/2 to 4 hours turning the meat occasionally.
When meat is tender, remove it to a platters and tent with foil to keep warm. Strain the sauce and skim off any excess fat.
Melt 2 tbsps butter in the pan and when hot, add 3 tbsps flour and 2 tbsps sugar. Cook over low heat until browned – carefully watch as the sugar might burn.
Add the sauce liquid to the pan and stir vigorously with a wire whisk till smooth. Season with 1-2 tbsps of lemon juice – more if you prefer.
Add 1/2 cup of raisins which have been soaked in warm water and drained.
Return meat to the pot with the gravy and simmer 10 minutes.
If sauce becomes too thick, add a bit more liquid. At this point, you could add a tablespoon of tomato puree or some sour cream if you wish.
During the last half hour of cooking, crumble 6-8 gingersnap cookies into the gravy.
Check sauce for seasoning and serve with noodles.