recipe adapted from


2 c. cider vinegar

2 c. water

1/3 c. brown sugar

1/2 tsp. ground cloves

1/2 tsp. ground allspice

1 tbsp. salt

1/2 tsp. ground black pepper

6 black peppercorns

1 bay leaf

2 onions, diced

4 1/2 lbs. rump roast

2 tbsp. vegetable oil

3/4 c. crushed gingersnaps

1/4 c. brown sugar

1 c. sour cream


In large saucepan over medium heat, combine cider vinegar, water, brown sugar, cloves, allspice, salt, pepper, peppercorns, bay leaf, and onion. Heat, stirring occasionally, until bubbles appear at edges, but do not boil.


Poke deep holes in roast and place in non-metal bowl. Pour vinegar mixture over roast. Cover and refrigerate for four days, turning once daily.


On morning of fifth day put the meat and marinade into the crockpot, and cook it on low for 8 hours or until meat is fall-apart tender. Remove the meat from the pot, and whisk the brown sugar, crushed gingersnaps and sour cream into the liquid. Put the meat back in and serve, preferably with spaetzle.

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Taken on June 12, 2008