|Sirloin roast/Rump roast||4 Pound, rolled and boned (top)|
|Onions||2 Large, sliced|
|Carrot||1 Large, sliced|
|Garlic powder||1⁄4 Teaspoon|
|Brown sugar||2 Teaspoon|
|Brown rice flour/Potato flour||1 Tablespoon|
|Safflower oil||2 Teaspoon|
|Seedless raisins||1⁄3 Cup (5.33 tbs)|
|Ground ginger||1⁄4 Teaspoon|
|Wheat free gluten free bread crumbs/2 tsp brown rice flour||1⁄4 Cup (4 tbs)|
Rub roast with salt and place in a large bowl.
Combine vinegar, water, onions, bay leaves, celery tops, peppercorns, carrot, thyme, garlic, cloves, and brown sugar.
Pour over meat, cover with plastic wrap, and marinate in refrigerator for three days, turning meat about twice a day.
When ready to cook, lightly dust the meat with flour.
Brown the meat quickly on all sides in the oil.
Add marinade and vegetables, cover, and simmer until tender, about 3 hours.
Lift meat out onto a platter and keep warm in a low oven.
Strain the juices.
Add 3-4 tablespoons of the juices to brown rice flour to make a paste.
Stir into pan juices.
Add the raisins and ginger-crumbs, and cook, stirring constantly, until smooth and thickened.
Pour part of sauce over the meat and pass the remainder.
Traditionally, this dish is served with potato pancakes and tiny beets.
Variations: If you can use wheat and gluten, you can substitute wheat flour for the rice or potato flour, and use 5 ginger-snaps, crumbled, instead of the ginger and wheat-free or gluten-free crumbs.
If you can use gluten but not wheat, you can substitute barley, oat, or potato flour for the brown rice flour and use 2 tsp more flour instead of crumbs.