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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 clove garlic, minced |
1 teaspoon salt |
1/4 teaspoon pepper |
1 (3 1/2- to 4-pound) beef shoulder roast |
1 cup water |
1 cup vinegar |
1 medium onion, thinly sliced |
1/4 cup sugar |
1 teaspoon whole peppercorns |
2 bay leaves |
1/4 cup all-purpose flour |
2 tablespoons vegetable oil |
Directions:
1. Combine garlic, salt, and pepper; rub entire surface of roast with mixture. Place in a large container
2. Combine water, vinegar, onion, sugar, peppercorns, and bay leaves in a large saucepan. Cook over medium heat 5 minutes. Pour sauce over meat; cover and refrigerate at least 7 days, turning meat once a day.
3. Remove roast, reserving marinade. Remove and discard peppercorns and bay leaves from marinade. Dredge roast in flour. Brown roast on all sides in hot oil in a large Dutch oven. Add reserved marinade; bring to a boil. Reduce heat; cover and simmer 3 hours or until roast is tender. Remove roast to a serving platter.
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