Ingredients:
4 lbs pot roast of beef
3 cups water
1 cup apple cider vinegar
2 large onions, sliced
1/4 cup raw sugar
8 peppercorns
2 whole cloves
2 bay leaves
1 lemon, sliced
1/4 cup whole wheat flour
Method:
-
Put beef in large bowl.
-
Add water, apple cider vinegar, onions,
raw sugar, peppercorns, cloves, bay leaves, and sliced lemon.
-
Cover and let marinate in refrigerator
for about 4 hours.
-
Turn meat several times.
-
Now remove meat from marinade (after
4-hour soaking time) and drain thoroughly.
-
Strain and set aside marinade.
-
Now steam some vegetable oil in a
saucepan and brown pot roast.
-
Add 2 cups of marinade.
-
Cover, let simmer from 2 1/2 to 3 hours
or until meat is tender.
-
Add more marinade if necessary.
-
Remove meat to a warm platter.
-
Pour off liquid from saucepan and set
aside.
-
Steam remaining vegetable oil in
saucepan, blend in flour, stirring until mixture is golden brown.
-
Remove from stove.
-
Slowly add 2 cups reserved cooking
liquid and 1 cup reserved marinade (hot water may be added to make a
total of 3 cups liquid).
-
Return to heat.
-
bring to bubbly boil and cook,
stirring, for about 2 minutes.
-
Serve with meat.
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