Beef Blade Sauerbraten
|Beef blade pot roast||1|
|Garlic||1 Clove (5 gm), halved|
|Cider vinegar||2 Cup (32 tbs)|
|Water||2 Cup (32 tbs)|
|Onions||2 , sliced|
|Sugar||1⁄4 Cup (4 tbs)|
1. Rub meat with cut surface of garlic, then with salt and pepper. Put meat and garlic into a deep casserole having a cover.
2. Heat the vinegar, water, onions, bay leaves, peppercorns, and sugar just until boiling; pour over meat and allow to cool. Cover and refrigerate 4 days, turning meat each day.
3. Remove meat; strain and reserve liquid.
4. Brown meat in heated lard in a Dutch oven, turning to brown evenly. Add half of the reserved liquid; cover and simmer 2 to 3 hours, or until meat is tender, adding additional liquid as needed.