Source: Sierra Home Recipe Library

4 lbs Boneless Beef Roast 2 Bay Leaves
1 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 cup water until lumps disappear. Add to pan juices and cook until thickened.

Serve with boiled potatoes and red cabbage.


Yield: 6 servings