4 to 5 pound round/rump roast, 1/2 cup oil, 1/2 cup chopped onion, 2 teaspoons salt, 2 tablespoons mixed pickling spices, 1 cup red wine vinegar, 3 cups water, 1/2 cup packed brown sugar, 12 gingersnap cookies, crushed.
Brown roast in heavy skillet. Pour off oil and add onion, salt, spices, vineger, water, and sugar. simmer 3 to 4 hours, until meat is tender. Remove meat and keep warm. Strain liquid and measure 4 cups of broth into the skillet. Add gingersnaps. Cook and stir until smooth and slightly thickened. Serves eight.
Submitted By: Oma from WI on 2005-12-10