3 pounds beef rump roast
2 large onions, chopped
1 cup red wine vinegar
1 cup water
1 tablespoon salt
1 tablespoon black pepper
1 teaspoon Virtue Sweetener
10 whole cloves
2-3 bay leaves
Salt and pepper to taste
1-2 tablespoons olive oil
Red wine vinegar and water to baste
1/3 cup plus 1 tablespoon Wheat-Free Market Ginger Spice Muffin Makers Mix
Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sweetener, cloves and bay leaves in a container. Cover and refrigerate for 2 to 5 days, turning meat daily.
Remove meat from marinade and pat dry with paper towels, reserving marinade. Season meat with salt and black pepper in a large bowl. Then heat olive oil in a large Dutch oven or pot over medium heat; brown beef on all sides, about 10 minutes.
Pour reserved marinade over beef, cover and reduce heat to medium-low. Meat should be at a constant simmer in about 1 inch of liquid marinade. Replace equal parts red wine vinegar and water to maintain that level as liquid evaporates while basting meat with the marinade. Simmer until beef is tender, 3 1/2 to 4 hours. Remove beef to a platter and slice against the grain.
Strain solids from remaining liquid and continue cooking over medium heat. Add Wheat-Free Market Ginger Spice Muffin Mix and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef. Garnish with parsley.
This traditional German dish is great around Oktoberfest and for any evening you are looking for a hot comfort food and a wonderful aroma in the house!