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INGREDIENTS FOR MARINADE:
- 1 large onion, sliced
- 3 stalks celery, chopped
- 2 carrots, chopped
- 1 quart red wine vinegar
- 1 quart Burgundy wine
- 1 cup sugar
- 1/2 cup pickling spice
- water if necessary to cover beef
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INGREDIENTS FOR THE BEEF:
INGREDIENTS FOR THE GRAVY:
- 1/4 cup beef bouillon
- 1 teaspoon cloves
- 2 tablespoons ground ginger
- 1 pint sweetened apple juice
- 1/3 cup cornstarch mixed with 1/3 cup water
DIRECTIONS:
- In a large bowl, combine all of the marinade ingredients. Add water until meat is completely covered. Refrigerate for 4-6 days.
- When ready to cook, preheat oven to 400 degrees. Place meat in a roasting pan deep enough to cover meat. Roast in oven for 1 hour. Cover meat with marinade and reduce heat to 350 degrees. Cook for 4-5 hours until fork tender.
- Strain 8 cups of marinade. Add bouillon and bring to a boil. Add ginger, cloves, and apple juice. Thicken with cornstarch and cold water. Reduce water and stir for a few minutes to thicken. Slice meat across grain.
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