Directions:
- Rub meat thoroughly with salt and pepper; place in a large, nonreactive dish.
- Add onion, bay leaves and peppercorns.
- Mix an equal portion of vinegar and water; pour over meat.
- Let stand in the refrigerator for 24 hours.
- Drain meat, reserving the vinegar; place in a roasting pan and brown well in a hot oven (400F).
- When well browned, add a little of the spiced vinegar.
- Reduce heat to 300°F.
- Cover pan tightly and cook for approximately 3 hours or until meat is tender.
- Add more of the vinegar, if necessary.
- When cooked, remove meat to a platter and thicken liquid with a tablespoon flour mixed to a paste with a little cold water.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 427.86 Kcal (1791 kJ) | ||
| Calories from fat | 167.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.6g | 29% | |
|---|---|---|---|
| Cholesterol | 188.41mg | 63% | |
| Sodium | 207.65mg | 9% | |
| Potassium | 798.92mg | 17% | |
| Total Carbs | 1.97g | 1% | |
| Sugars | 0.45g | 2% | |
| Dietary Fiber | 0.34g | 1% | |
| Protein | 61.46g | 123% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 4.6mg | 26% | |
| Calcium | 49.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 172.85 Kcal (724 kJ) | ||
| Calories from fat | 67.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.51g | 29% | |
|---|---|---|---|
| Cholesterol | 76.12mg | 63% | |
| Sodium | 83.89mg | 9% | |
| Potassium | 322.76mg | 17% | |
| Total Carbs | 0.8g | 1% | |
| Sugars | 0.18g | 2% | |
| Dietary Fiber | 0.14g | 1% | |
| Protein | 24.83g | 123% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1.9mg | 26% | |
| Calcium | 20.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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