Source: Sierra Home Recipe Library
|4 lbs Boneless Beef Roast||2 Bay Leaves|
|1¼ cup water||2 Cloves|
|1 cup Wine Vinegar||2 Tbs Vegetable Oil|
|2 medium Onions, sliced||1 medium Tomato, peeled and chopped|
|1 tsp Salt||2 Tbs Flour|
|6 Peppercorns||2 tsp Sugar|
Place meat in a large container (NOT Metal).
In a saucepan bring 1 cup 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 remaining ¼ cup water until lumps disappear. Add to pan juices and cook until thickened.
Serve with boiled potatoes and red cabbage.
Yield: 6 servings