Oktoberfest, Munich, Germany
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La Belle Cuisine
2 1/2 cups dry red wine
1 1/2 cups red-wine vinegar
Leaves from 1 bunch of celery
2 tablespoons coarse salt
2 tablespoons sugar
1 tablespoon mustard seeds
1/4 teaspoon freshly grated nutmeg
2 teaspoons black peppercorns,
4 parsley sprigs
2 bay leaves
1 (4-pound) rump roast, tied
2 tablespoons clarified butter
1/2 cup crushed gingersnaps
In a large bowl stir together well the wine, vinegar, 1 cup water,
3 of the
onions, quartered, celery leaves, salt, sugar, mustard seeds, nutmeg, cloves,
peppercorns, parsley, and bay leaves. Add the meat and let it marinate, covered and
chilled, turning occasionally, for 3 to 4 days.
Remove the meat from the marinade and reserve the marinade. Season
the meat with salt and pepper. In a kettle heat the clarified butter over
heat until it is hot but not smoking. Add the meat and
brown on all sides. Add the
reserved marinade and gently simmer the
mixture, covered, for 3 1/2 to 4 hours, or until
the meat is tender.
Transfer the meat to a cutting board. Strain the cooking liquid and
off the fat. Transfer 1/2 cup of the cooking liquid to a saucepan, bring
to a boil,
and stir in the gingersnaps and the remaining liquid, a little at
a time, stirring. Boil
the sauce, stirring, until it is thickened and add salt
and pepper to taste.
Slice the meat and serve it with the sauce, Potato Dumplings,
and German Red Cabbage.
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