beef round rump roast, boneless (about 3 pounds)
2 cups water
1 cup vinegar
1 teaspoon salt
2 onions, peeled and sliced
1 carrot, pared and sliced
5 peppercorns
2 whole cloves
1 bay leaf
2 juniper berries (optional)
1 tablespoon lard
¾ cup golden raisins
5 or 6 gingersnaps, crumbled
1 tablespoon grated apple
1 teaspoon salt
¼ teaspoon pepper
1 cup sour cream
1. Trim excess fat from roast and put meat into a large glass bowl.
2. Combine water, vinegar, salt, onion , carrot, peppercorns, cloves, bay leaf, and juniper berries (if used) in a saucepan. Bring to boiling, then set aside to cool.
3. Pour cooled marinade over meat, cover, and refrigerate 2 or 3 days; turn meat over several times during marinating.
4. Remove meat from marinade and pat dry with paper towels. Reserve marinade.
5. Heat lard in a saucepot or Dutch oven; add meat and brown well on all sides. Put meat fat side up , in an electric cooker. Strain marinade into cooker.
6. Cover and cook on Low 8 to 10 hours.
7. Remove meat and keep warm. Turn cooker control to High.
8. Add raisins , gingersnap crumbs, apple , salt, and pepper to liquid in cooker; cook and stir until thickened . Blend in sour cream.
9. Cover and cook on High 30 minutes.
10. Slice meat and serve with gravy. Accompany with potato dumplings, if desired.
ABOUT 8 SERVINGS