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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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—Frank Newton, St. Thomas, Ontario Ingredients:
1 beef pot roast (4 to 5 pounds) |
3 cups white vinegar |
6 bay leaves |
8 whole cloves |
20 whole peppercorns |
2 slices onion |
2 tablespoons sugar |
4 teaspoons salt |
2 garlic cloves, peeled and halved |
2 to 4 tablespoons canola oil |
6 to 12 gingersnaps, crushed |
noodles or dumplings |
Directions:
1. Place pot roast in a large glass bowl. In a large saucepan, combine the vinegar, bay leaves, cloves, peppercorns, onion, sugar, salt and garlic. Bring to a boil. Pour half over roast, adding enough water to cover roast. Cover and refrigerate remaining marinade. Cover and refrigerate roast for 36-48 hours, turning twice a day.
2. Discard marinade from roast and pat it dry. In a Dutch oven, heat the oil and brown roast on all sides. Add reserved marinade to pan; cover and simmer for 3 hours or until tender.
3. Remove the roast; discard the bay leaves, peppercorns and cloves from pan juices. Bring juices to a boil. Add gingersnaps; cook and stir until thickened. Serve with noodles or dumplings. Yield: 8 servings.
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