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Serves 6 to 8 Prep time: 25 minutes Marinate time: 3 days Cook time: 2-1/2 hours1 (4 - 6 pound) Rump roast 1/2 cup Butter Flavor Crisco all-vegetable shortening or 1/2 Butter Flavor Crisco stick, divided 3 large onions, sliced 3 cups cider vinegar 1 cup dark brown sugar 20 whole cloves 10 peppercorns 10 gingersnap cookies, crushed 6 bay leaves 3 cups (up to) water, divided 1/2 cup sour cream 1/2 cup golden raisins Brown sliced onions in 2 tablespoons Butter Flavor Crisco until golden brown. Add vinegar, brown sugar, cloves, peppercorns, bay leaves and gingersnap cookies. Bring to a boil. Add 1 cup water then cool to room temperature. Put meat in smallest possible container so marinade will cover. Pour cooled marinade over beef adding more water to cover if necessary. Cover with plastic wrap. Marinate for 3 days turning meat 1-2 times per day. After 72 hours of marinating, remove meat from juice (reserve the juice). Pat dry with paper towel. Preheat oven to 350F. Melt 6 tablespoons Butter Flavor Crisco in a large skillet and brown roast on all sides. Place in roasting pan and roast, uncovered for approximately 2-1/2 hours or until internal temperature reaches 165F. Let meat rest 20 minutes before carving. Sauce: During last hour of roasting the meat bring marinade to a boil until reduced by half. Strain, add 1/2 cup sour cream and 1/2 cup golden raisins. |
