Salt and pepper
1 thin-sliced onion
1 thin-sliced carrot
Small piece scraped horse-radish root
Few celery tops tied with sprig of thyme
1 teaspoon whole peppers
3 bay leaves
Vinegar and water
*Rub meat well with salt and pepper and put in large crock or earthen dish. Add onion, carrot, horseradish root, celery tops and thyme, peppers and bay leaves. Use vinegar diluted with an equal amount of water and pour over the meat. Let stand in cold place for 24 hours. Take out meat, put in roasting pan, and sear it well on all sides in a hot oven (about 400 degrees). When well browned, add a little of the strained spiced vinegar water. Cover pan tightly and bake in oven heated to 350 or 375 degrees until the meat is tender. This will probably take three to four hours. It may take longer. From time to time, add more of the spiced vinegar water.
* When meat is ready to serve, make gravy by thickening the liquid in roasting pan. Or, if you prefer a richer sauce, cook down the spiced vinegar water and beef broth liquid until it has been reduced one-half in volume, then slowly add one cup sour cream into which one egg has been beaten. Cook at low heat, stirring constantly. Taste for seasoning.
"A favorite recipe at Water Gate Inn"
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