From the kitchen of: The Junior League of Norfolk-Virginia Beach, Inc's Toast to Tidewater: Celebrating Virginia's Finest Foods & Beverages

Wine Pairing: Lake Anna 2005 Merlot

Snappy Roast

Ingredients:

3 1/2 lbs rump roast, trimmed
2 cups water
1 cup red wine vinegar
1 medium onion, sliced
6 whole cloves
4 peppercorns, crushed
1 1/2 tsp salt
1 bay leaf
3 tbsp olive oil
1/2 cup water
8 gingersnap cookies, crushed
2 tbsp brown sugar, packed
1/3 cup water
3 tbsp flour

Directions:

1. Prick beef roast thoroughly with fork and place in large plastic freezer bag.
2. Mix water, red wine vinegar, onion, cloves, peppercorns, salt, and bay leaf; pour into freezer bag.
3. Refrigerate two to three days, turning several times.
4. Remove beef from marinade; pat dry. Strain marinade; reserve liquid.
5. Heat oil in Dutch oven until hot. Cook beef in hot oil, turning occasionally until brown, approximately 10 minutes.
6. Remove beef; pour off fat.
7. Heat 2 cups of the reserved marinade and 1/2 cup water in Dutch oven until boiling; reserve remaining marinade.
8. Return beef to Dutch oven; reduce heat. Cover and simmer until beef is tender, approximately two hours.
9. Remove beef to heated platter; keep warm.
10. Pour liquid from Dutch oven into large measuring cup; skim fat from liquid. Add enough reserved marinade to measure 2 1/2 cups. If liquid measured more than this, boil rapidly to reduce to 2 1/2 cups.
11. Return to Dutch oven. Stir in gingersnap crumbs and brown sugar.
12. Mix 1/3 cup water and flour; stir gradually into liquid.
13. Heat to boiling, stirring con-stantly. Boil and stir one minute.
14. Strain gravy; serve with beef.
Serves 8