Total Time
27hrs
Prep 24 hrs
Cook 3 hrs

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 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.