York Pot Roast, Spiced

"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."
 
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Ready In:
27hrs
Ingredients:
9
Serves:
10

ingredients

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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.

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