INGREDIENTS
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1 (3- to 4-pound) rump roast
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1 cup water
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1 cup white vinegar
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1 medium-sized onion, sliced
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1 lemon, sliced
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10 whole cloves
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6 peppercorns
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3 bay leaves
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2 tablespoons salt
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2 tablespoons sugar
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1 tablespoon olive oil
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15 gingersnaps, finely crushed