“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.”
READY IN:
27hrs
SERVES:
10
UNITS:
US

Ingredients Nutrition

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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