Ingredients

Method

• 900 g brisket or rump
• 1 onion, cut into rings
• 4 peppercorns
• 2 cloves
• 1 small bay leaf
• 315 ml vinegar
• 315 ml red wine
• 375 ml water
For cooking:
• 4 T butter
• Salt, to taste
• 315 ml hot water
• Crust of bread or a little bit of gingerbread or ginger biscuits
• 1-2 T cornflour
• 1 T cold water

Method

Ingredients

Wash the meat, drain it well, then put it in a bowl with the onion and the spices. Cover it with the vinegar, wine and water and leave to stand for 4–6 days. It should be left in a cool place and stirred daily.

Remove the meat from the marinade and pat dry using kitchen paper. Melt the butter in a large saucepan and add the meat. Brown it on all sides, then add the salt.

Carefully pour in the water, add the crust of bread or gingerbread and leave to simmer gently with the lid on for 31/2 to 4 hours or until cooked through. Stir from time to time, adding water if necessary.

When the meat is cooked, serve it with the gravy in which it has been cooked, thickened with the cornflour that has been blended with the cold water.