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4 pounds beef, chuck or roast
salt and pepper
3 c vinegar
3 c water
4 sliced onions
1 bay leaf
1 t peppercorns
2 T sugar
10 whole cloves
3 T flour
2 T lard
1/4 t ginger
1/4 t allspice
1/2 c raisins Rub the beef with salt and pepper; place in a large bowl. Heat the vinegar, water, onions, bay leaf, peppercorns, sugar, and cloves together, but do not boil. (If
vinegar is too strong for your taste, substitute a dry cooking wine.) Pour the heated mixture over the beef to partially cover. Cool, then cover securely and place in refrigerator for several days, turning each day.
Melt the lard in a heavy kettle over a hot fire. Dredge the beef with flour and sear quickly in the hot lard, turning to brown all sides. Pour over the beef the vinegar mixture in which it has been standing, diluting a
little if the vinegar seems to sour. Reduce heat, cover the kettle, simmer for 2 or 3 hours. By that time the meat should be tender and the vinegar mixture pretty well cooked down. Remove the beef, keep warm. Strain the
liquid and return to the kettle. Thicken with flour to make a smooth gravy. Add the ginger, allspice, and raisins. |
