The Recipe


2 Tsp salt
1 tsp ground ginger
1 beef top round roast (about 4 pounds)
2-1/2 cups water
2 cups cider vinegar
2 medium onions, sliced
1/3 cup sugar
2 Tbl mixed pickling spices
1 tsp whole peppercorns
8 whole cloves
2 bay leaves
2 Tbl vegetable oil
14-16 gingersnaps, crushed

Combine salt and ginger; rub over roast. Place in a deep glass bowl. In a saucepan, combine water, vinegar, onions, sugar, pickling spices, peppercorns, cloves and bay leaves; bring to a boil. Pour over roast; turn to coat. Cover and refrigerate 2 days, turning twice a day.

Remove roast, reserving marinade; pat roast dry. In a large kettle or dutch oven, brown roast on all sides in oil. Strain marinade, reserving half of the onions and seasonings. Pour 1 cup of marinade and reserved onions and seasonings over roast (cover and refrigerate remaining marinade). Bring to a boil. Reduce heat; cover and simmer 3 hours or until meat is tender.

Strain cooking liquid, discarding the onions and seasonings. Measure liquid; if necessary, add enough reserved marinade to equal 3 cups. Pour into a saucepan; bring to a rolling boil. Add gingersnaps; simmer until gravy is thinkened. Slice roast and serve with gravy (12-14 servings)

*From Taste of Home magazine