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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
4 lbs boneless beef roast |
2 bay leaves |
1 1/4 cups water |
2 cloves |
1 cup wine vinegar |
2 tablespoons vegetable oil |
2 medium onions, sliced |
1 medium tomato, peeled and chopped |
1 teaspoon salt |
2 tablespoons flour |
6 peppercorns |
2 teaspoons sugar |
Directions:
1. Place meat in a large container (NOT Metal).
2. In a saucepan bring 1 cup water, vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil.
3. Simmer for 10 minutes.
4. Cool marinade to room temperature.
5. Pour marinade over meat.
6. Refrigerate for 2 to 3 days, turning several times each day.
7. Remove meat from marinade, and dry.
8. Brown meat in hot vegetable oil in a Dutch oven. A.
9. dd the tomato and marinade liquid.
10. Cover and simmer gently 1 to 2 hours, until meat is tender.
11. Remove meat from juices.
12. Also remove peppercorns, cloves, and bay leaves.
13. Mix flour and sugar with remaining 1/4 cup water until lumps disappear.
14. Add to pan juices and cook until thickened.
15. Serve with boiled potatoes and red cabbage.
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