Before you begin, be forewarned! This recipe requires the meat to rest in the marinade for three days!
- 4 lbs. beef, sirloin tip or rump roast
- 1 1/2 tbsp. salt
- 1 lg. onion, sliced
- 10 peppercorns
- 3 bay leaves
- 3 whole cloves
- 1 1/2 c. wine vinegar
Rub meat with salt. Place in a deep glass bowl or stainless steel kettle. Pour wine vinegar and enough water to cover meat. Add onion and spices. Marinate in refrigerator 2-3 days, covered. Remove meat from brine, reserving 4 cups (strain spices out). Heat 2 tablespoons shortening in heavy skillet. Brown meat on all sides. Remove from pan and make the following in skillet for gravy.
- Reserved brine
- 4 tbsp. sugar
- 5 tbsp. flour
- Salt and pepper
Boil gravy until smooth and creamy. Pour over meat in deep baking dish and roast in 400 degree oven, 20 minutes per pound.
Original recipe via Cooks.com.
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