Simmer for approximately 10 minutes to allow the gravy to thicken.ġ1. Strain solids from the remaining liquid and add ginger snap cookies to the liquid. The longer the roast is marinated, the less cooking time required.ġ0. Pour reserved marinade over the roast and simmer at medium-low for 2 to 3 1/2 hours. Add the roast back to the pot or Dutch oven.Ĩ. Cook over medium-low heat for 1 to 2 minutes.ħ. Add the vegetables back in and sprinkle with flour that has been flavored with salt and pepper. Remove the roast, leaving 2-to-3 tablespoons of oil in the pot or Dutch oven. Brown roast on all sides, approximately 10 minutes per side.Ħ. Heat vegetable oil in a large pot or Dutch oven over medium heat. Reserve the marinade and strain out herbs and vegetables.ĥ. After 7 days, remove the roast from the marinade and pat dry. Add the rump roast to the Dutch oven with the marinade, cover, and refrigerate 5-7 days for the best results. Turn off the heat and allow the mixture to cool completely.ģ. Bring the mixture to a boil, reduce heat, cover and simmer for 10 to 15 minutes. Place the onions, carrots, garlic, vinegar, wine, water, salt, peppercorns, sugar, rosemary, thyme, cloves, and bay leaves into a large pot or Dutch oven.Ģ.
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