York Pot Roast, Spiced

* Exported from MasterCook *

YORK POT ROAST, SPICED

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Penndutch Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 lb Beef
1 ea Onion, sliced
3 ea Bay leaf
1 t Peppercorns, black
1 x Vinegar
1 x Water
1 x Salt & pepper

*** My notes: I used red wine vinegar and marinated
the meat in the refrigerator for a little over 24
hours. I added a little red wine when making the gravy.
Rub the meat thoroughly with the salt and pepper and
put in an earthen dish. Add the onion, bay leaves and
peppercorns. Take equal parts of vinegar and water and
pour over the meat. Let stand in this liquid for 24
hours. Put meat in a roasting pan and sear well in
oven at 400-F. When well browned, add a little of the
spiced vinegar. Cover pan tightly and cook slowly for
3-1/2 hours or until meat is tender. Add more of the
vinegar if necessary. When cooked, remove meat to a
platter and thicken liquid with 1 Tbsp flour. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.



- - - - - - - - - - - - - - - - - -