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Credit: Stefan Ryll, CEC, CCE, assistant professor in the culinary program, Southern New Hampshire University, Manchester, N.H.
Sizzle, Winter 2012
10 cups dry red wine
2 ½ cups red wine vinegar
¼ cup kosher salt
¹/³ cup brown sugar
2 T. mustard seeds
½ t. nutmeg
12 juniper berries
1½ T. cracked pepper
2 (4 lb.) rump roasts, tied
¼ bunch parsley
Leaves from 2 bunches celery
4 large onions, sliced
4 garlic cloves
6 bay leaves
Salt and pepper, as needed
Olive oil, as needed to sear meat
1 cup crushed gingersnaps
1 cup sour cream
1. In stockpot, bring wine, vinegar, salt, sugar and spices to a boil.
2. Put roasts in hotel pan. Add parsley, celery leaves, onions, garlic and bay leaves.
3. Pour boiled spiced liquid over meat. Turn a few times. Cover; refrigerate a few days, turning meat once or twice a day.
4. Remove meat from marinade; pat dry. Reserve marinade. Season meat with salt and pepper.
5. Heat oil in roasting pan. Sear meat on all sides. Add marinade; bring to a boil. Simmer 3-4 hours, turning meat occasionally.
6. Remove meat from pan. Strain liquid. If there is much fat, skim. Return liquid to pan; bring back to a boil. Add crushed gingersnaps; cook, stirring until dissolved.
7. Remove from heat; stir in sour cream. Season to taste.
8. Slice; serve with sauce and potato dumplings.
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