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Prep Time: 1440 Minutes Cook Time: 180 Minutes |
Ready In: 1620 Minutes Servings: 10 |
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A terrific way to cook those tough cuts of meat in a way very similar to sauerbraten. This comes from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
5 lbs beef roast (either chuck or rump) |
1 onion, peeled and sliced |
3 bay leaves |
1 teaspoon peppercorn |
salt and pepper, to taste |
vinegar |
water |
1 tablespoon flour |
1/3 cup water |
Directions:
1. Rub meat thoroughly with salt and pepper; place in a large, nonreactive dish.
2. Add onion, bay leaves and peppercorns.
3. Mix an equal portion of vinegar and water; pour over meat.
4. Let stand in the refrigerator for 24 hours.
5. Drain meat, reserving the vinegar; place in a roasting pan and brown well in a hot oven (400F).
6. When well browned, add a little of the spiced vinegar.
7. Reduce heat to 300°F.
8. Cover pan tightly and cook for approximately 3 hours or until meat is tender.
9. Add more of the vinegar, if necessary.
10. When cooked, remove meat to a platter and thicken liquid with a tablespoon flour mixed to a paste with a little cold water.
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