Main Dishes
A
2 onions, chopped
2 carrots, chopped
2 cloves garlic, minced
1/2C chopped celery
6 peppercorns
2T oil
B
1C red wine vinegar
2C dry red wine
1/4C brown sugar
1T salt
1T pickling spice
1 bay leaf
C
6oz can tomato paste
1C beef broth
3-4lb roast (top round, rump, or sirloin tip)
Sasute A until soft. Add B and cool.
Submerge roast and marinate 2 days, covered, in fridge, turning frequently.
Remove meat, pat dry and brown slowly in 2T more oil (in Dutch oven). Drain and add marinade, plus C. Cover and simmer about 3 hours until tender.
Remove roast. Blenderize marinade smooth. Boil (and reduce by 1/3, if necessary). Stir in gingersnaps and reheat.
Spoon sauce over meat to serve.