Title: York Pot Roast, Spiced
Categories: Penn Beef
Yield: 1 Servings
| 5 | lb | Beef |
| 3 | | Bay leaf |
| | | Vinegar |
| | | Salt & pepper |
| 1 | | Onion, sliced |
| 1 | ts | Peppercorns, black |
| | | Water |
*** 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.