-
1
Rump or round of beef should be well larded with thin matchstick strips of bacon or salt pork.
-
2
Tie meat firmly with string in several places so it will be easy to turn without piercing and will hold shape.
-
3
Rub well with salt on all sides and place in deep, closefitting glass or earthenware bowl.
-
4
Combine vinegar and water and add onion, bay leaves, cloves, peppercorns, pickling spices and carrot.
-
5
Bring to boil and simmer 5 minutes.
-
6
Cool marinade thoroughly and pour over beef.
-
7
Meat should be completely covered by marinade; if it is not, add equal amounts of water and vinegar until it is.
-
8
Cover and place in refrigerator for 3 to 5 days; the longer it stands the more piquant the roast will be, so adjust time to suit taste.
-
9
Turn meat in marinade 2 or 3 times a day, using string as handle.
-
10
Remove meat from marinade.
-
11
Strain marinade and reserve.
-
12
Dry meat thoroughly with paper towels.
-
13
Meat will not brown properly if it is wet, so dry as much as possible.
-
14
Dice bacon and fry slowly in butter in 5-quart Dutch oven or casserole.
-
15
When fat is hot, add meat and brown slowly.
-
16
Using string as handle, turn so meat is well seared and golden brown (but not black) on all sides.
-
17
This should take about 15 minutes.
-
18
Remove browned meat and add sliced onions to hot fat.
-
19
Fry, stirring from time to time, until onions are deep golden brown but not black.
-
20
Return meat to pot, placing on top of onions.
-
21
Add marinade until it reaches about halfway up sides of meat.
-
22
Add fresh bay leaf and cloves (not those used in marinade).
-
23
Bring marinade to boil, cover pot tightly with heavy, close-fitting lid, reduce heat and simmer very slowly but steadily 3 1/2 to 4 hours, turning meat 2 or 3 times during cooking.
-
24
Add more marinade to pot if needed.
-
25
If you cannot lower heat enough to keep sauce at slow simmer, place an asbestos mat or flame trivet under pot.
-
26
Meat is done when it can be pierced easily with long-pronged fork or skewer.
-
27
Remove meat to heated platter and strain gravy.
-
28
Skim off excess fat and return gravy to pot.
-
29
Melt butter in saucepan and when hot, stir in flour and sugar.
-
30
Cook over very low heat, stirring constantly until sugar mixture turns a deep caramel color.
-
31
Be very careful doing this, as sugar burns all at once (if it become black, this part of the operation would have to be started again).
-
32
Add sugar-flour to hot gravy and stir through briskly with wire whisk.
-
33
Season with lemon juice to taste; gravy should have a mild sweet-sour flavor.
-
34
Add raisins, which have been soaked and drained.
-
35
Return meat to pot, cover and simmer 10 minutes.
-
36
If sauce becomes too thick, add a little more marinade.
-
37
Tablespoonful of tomato puree can be stirred in and heated 4 or 5 minutes before serving time, to enrich the color of the gravy.
-
38
Check gravy for seasoning.
-
39
Slice meat and arrange on heated platter and mask with a little gravy, serving rest in heated sauceboat.
-
40
Serve with dumplings, noodles, boiled potatoes or potato pancakes.
