4 lb Beef Roast -- Boneless 1 c Water 1 c Wine Vinegar 2 ea Onions -- Medium, Sliced 1 t Salt 6 ea Peppercorns 2 ea Bay Leaves 2 ea Cloves 2 tb Vegetable Oil 1 ea Tomato -- Medium * 2 tb Unbleached Flour 2 ts Sugar 1/4 c Water * Tomato should be peeled and chopped. +++++++++++++++++++ ++++++++++++++++++ Place meat in a large container (NOT Metal). In a saucepan bring water, vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil. Simmer for 10 minutes. Cool marinade to room temperature. Pour marinade over meat. Refrigerate for 2 to 3 days, turning several times each day. Remove meat from marinade, and dry. Brown meat in hot vegetable oil in a Dutch oven. Add the tomato and marinade liquid. Cover and simmer gently 1 to 2 hours, until meat is tender. Remove meat from juices. Also remove peppercorns
, cloves, and bay leaves. Mix flour and sugar with water until lumps disappear. Add to pan juices and cook until thickened. Serve with boiled potatoes and red cabbage. Variations: Meat can also be placed in a 325 degree oven and baked or it could be cooked on low in a slow cooker for 3 to 4 hours.
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