Category : Beef
Author : retxed
Hits : 1945
Date : 14/03/2001
4 lb Beef Roast; Boneless1 cup Water1 cup Wine Vinegar2 Onions; Medium, Sliced1 tsp Salt6 Peppercorns2 Bay Leaves2 Cloves2 Tbsp Vegetable Oil1 Tomato; Medium, peeled and chopped.2 Tbsp Unbleached Flour2 tsp Sugar1/4 cup Water
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 marinadeover 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. 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 325F oven and baked or it could be cooked on low in a slow cooker for 3 to 4 hours.
Celery Root Uses and Availability
Also called apio and celeriac, celery root can be eaten raw, cooked, used in soups, stews and salads.
Good quality celery root will be very firm (...)
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