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Categories:Viewed: 10 - Published at: 7 years ago
Ingredients
- 4 lb. boneless beef roast or any venison roasting meat
- 2 c. wine or cider vinegar
- 2 c. water
- 2 onions, peeled and sliced
- 3 bay leaves
- 1/2 tsp. black pepper
- 6 whole cloves
- 2 Tbsp. sugar
- 1/4 c. shortening
Method
- Place meat
- in large
- glass dish.
- Mix all ingredients except fat, in
- a saucepan and bring to boil.
- Pour over meat. Cover and refrigerate for 48 to 72 hours, turning meat several times to season evenly.
- Remove meat, reserving marinade.
- Dry meat well with paper towels.
