![Home](_derived/home_cmp_cookbook110_vbtn.gif)
![Up](_derived/up_cmp_cookbook110_vbtn.gif)
![Beef Cheese Casserole](_derived/bfchcass.htm_cmp_cookbook110_vbtn.gif)
![Beef Noodle & Cheese](_derived/Bfnchcass.htm_cmp_cookbook110_vbtn.gif)
![Bobotie](_derived/bobotie1.htm_cmp_cookbook110_vbtn.gif)
![Black Tie Rib Roast](_derived/blktieribrst.htm_cmp_cookbook110_vbtn.gif)
![Brisket](_derived/brisket.htm_cmp_cookbook110_vbtn.gif)
![Chili](_derived/Chili.htm_cmp_cookbook110_vbtn.gif)
![Corned Beef & Cabbage](_derived/crndbf-cbg.htm_cmp_cookbook110_vbtn.gif)
![Entrecote](_derived/Entrecote.htm_cmp_cookbook110_vbtn.gif)
![Fajitas](_derived/fjitas.htm_cmp_cookbook110_vbtn.gif)
![Goulash](_derived/Goulash.htm_cmp_cookbook110_vbtn.gif)
![Hamburger Noodle Casserole](_derived/hmgrndlcass.htm_cmp_cookbook110_vbtn.gif)
![Hamburger - Tomato Sauce](_derived/HambgrTom.htm_cmp_cookbook110_vbtn.gif)
![Lasagna](_derived/lasagna.htm_cmp_cookbook110_vbtn.gif)
![Meatloaf](_derived/Meatloaf.htm_cmp_cookbook110_vbtn.gif)
![Nua Katim](_derived/Nuakatim.htm_cmp_cookbook110_vbtn.gif)
![Pat's Chili](_derived/P-Chili.htm_cmp_cookbook110_vbtn.gif)
![Perfect Beef Tenderloin](_derived/Bftndln.htm_cmp_cookbook110_vbtn.gif)
![Pizza Casserole](_derived/pzzacass.htm_cmp_cookbook110_vbtn.gif)
![Porcupines](_derived/porcupns.htm_cmp_cookbook110_vbtn.gif)
![Pot Pie](_derived/PotPie.htm_cmp_cookbook110_vbtn.gif)
![Pronto Ranchero Casserole](_derived/rancerocass.htm_cmp_cookbook110_vbtn.gif)
![Sauerbraten](_derived/srbratn.htm_cmp_cookbook110_vbtn_p.gif)
![Sumac Skirt Steak](_derived/Sumacstk.htm_cmp_cookbook110_vbtn.gif)
![Summer Gourmet Meatloaf](_derived/Sumgmtlf.htm_cmp_cookbook110_vbtn.gif)
![Taco Casserole](_derived/tacocass.htm_cmp_cookbook110_vbtn.gif)
Let us know any comments, reviews corrections, and/or suggestions.
Recipe contributions and pictures of dishes you have prepared are always
welcome.
| |
![](_themes/cookbook/atabrule.gif) |
|
|
From the Manassas Gourmet Club Dinner
"Oktober Fest"
6 servings |
Quantity |
Ingredients |
Preparation Notes |
1 |
Large Onion ,
sliced |
- Combine onion, vinegar, water and sugar in a large
Dutch oven
- Add spices
- Add roast, cover and marinate in a refrigerator
for 24 - 48 hours
- Remove roast from marinade, reserving marinade
- Return roast to empty Dutch oven and brown in
vegetable oil
- Pour marinade over roast
- Add gingersnaps
- Bring to a boil
- Cover and reduce heat and simmer for 2 - 3 hours
turning once until meat is tender
- Place flour in heavy skillet, cook over med heat
for 15 minutes until flour browns
- Gradually add water, stirring until smooth and set
aside
- Remove roast from Dutch oven, set aside and keep
warm
- Strain pan juices and return to Dutch oven.
- Bring to a boil
- Stir in enough of browned flour mixture to thicken
gravy
- Slice roast and serve with gravy.
|
1 C |
Cider Vinegar |
1 C |
Water |
2 Tbsp |
Brown Sugar |
1 Tbsp |
Salt |
12 |
Whole Cloves |
10 |
Coriander Seeds |
10 |
Mustard Seeds |
6 - 8 |
Whole Allspice |
6 - 8 |
Black
Peppercorns |
6 |
Bay Leaves |
1 - 4 lb |
Chuck or Rump
Roast |
2 tsp |
Vegetable Oil |
6 - 8 |
Gingersnaps,
crushed |
3/4 C |
Flour |
1 C |
Water |
|
Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
|