Sour Beef - cooking recipe
Ingredients
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5 to 6 lb. chuck, bone removed
equal parts vinegar and water
8 whole cloves
1 Tbsp. peppercorn
2 bay leaves
1 large onion, cut up
1/2 tsp. thyme
1 large garlic clove
1 tsp. salt
3 Tbsp. cooking oil
16 oz. tomato paste
1 1/2 c. beef stock
1 Tbsp. brown sugar
1 Tbsp. lemon juice
1 tsp. lemon rind
1 Tbsp. Worcestershire sauce
10 to 12 gingersnaps
1 c. sherry wine
Preparation
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Marinate chuck in vinegar and water.
Put spices (next 7 ingredients) in bag and drop into mixture with meat.
Cover and let stand overnight or at least 24 hours.
Next day, cook remaining ingredients.
Remove meat from marinade; remove bag of spices. Cook marinade down to 1/2 its volume.
Sear meat on both sides and add the cooked down marinade to the gingersnap gravy.
Cover and cook slowly for 2 1/2 to 3 hours.
Cut it with a fork!
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