1 1/2 c. red wine vinegar
2 med. onions, slice
1 lemon, sliced
1 tbsp. sugar
1 tbsp. salt
1/4 tsp. ground ginger
12 cloves (whole)
6 bay leaves
6 whole peppercorns
4 lb. boned and rolled beef rump roast
2 tbsp. cooking oil
1/2 c. chopped onion
1/2 c. chopped carrot
1/4 c. chopped celery
1 c. broken gingersnaps (8 gingersnaps)
Hot buttered noodles

Oven; 325 degrees. Total cooking time; 2 to 2 1/2 hours.

In crock or large bowl, combine 2 1/2 cups water, wine vinegar, sliced onions, sliced lemon, sugar, salt, ginger, cloves, bay leaves and peppercorns. Add rump roast. Cover and refrigerate 36 to 72 hours, turning meat occasionally. Remove meat; wipe dry with paper towels. Strain marinade and reserve. In Dutch oven brown meat on all sides in hot oil. Add reserved marinade, the chopped onion, carrots, and celery. Cover; cook slowly 2 hours or until meat is tender. Remove meat to warm platter; keep hot. Reserve 2 cups of the liquid in Dutch oven; add broken gingersnaps and 2/3 cup water. Cook and stir until mixture is thickened and bubbly. Serve meat and sauce with hot buttered noodles. Makes 8 to 10 servings.