Brazilian Pot Roast
|Garlic||1 Clove (5 gm), minced|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
With wide pronged cooking fork, poke holes in roast over all the surface.
Combine garlic, salt, spices, vinegar and water.
Pour over meat, taking care that marinade seeps into holes in meat.
Let stand 30 minutes to 1 hour.
Brown all surfaces of roast in oil, over medium high heat.
Cook in preheated 325°F. oven in a covered pan or on top of stove in a covered, heavy bottom pot over low heat, using marinade liquid and adding more water, if desired.
Add onion, carrot and bay leaf to the pot.
Simmer slowly for 2-3 hours or until meat is fork tender.
Thicken remaining liquid in pot, if desired, and pour over sliced meat before serving.