Sour Beef - cooking recipe

Ingredients
    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
    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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