Recipe by mollypaul
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.
- 5 lbs beef roast (either chuck or rump)
- 1 onion, peeled and sliced
- 3 bay leaves
- 1 teaspoon peppercorn
- salt and pepper, to taste
- 1 tablespoon flour
- 1⁄3 cup water
Directions See How It's Made
- 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.