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!
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.