Myx' World of Foods

4 pound beef rolled rump roast

1 jar or 16 oz spice crab apples, drained 

2/3 cup white vinegar

1 medium onion sliced

2 bay leaves

1 1/2 teaspoon salt

1 teaspoon pickling spice

1/4 teaspoon pepper

1 teaspoon sugar

2/3 cup crushed gingersnaps

Place beef in 2 1/2 quart casserole. Mix reserved crab apple syrup and the vinegar; pour over beef. Cover; refrigerate for 24 hours, turning occasionally. Transfer beef and marinade to Dutch oven. Add onion, bay leaves, salt, spice and pepper. Cover and bake in 325F oven until tender or for 3 to 3 1/2 hours. Place beef on warm platter. Strain liquid and discard spices. Add water, if necessary, to liquid messure 2 cups. Stir in sugar and gingersnaps. Heat to boiling, stirring constantly, until thickened. Garnish platter with crab apples. Yield: 10-12 servings.