| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Pot roast or brisket |
| 1 |
c |
Malt vinegar |
| 3 |
tb |
Grated horseradish |
| 1/2 |
ts |
Salt |
| 1 1/2 |
c |
Finely minced onions |
| 1 |
c |
Chicken stock OR low-sodium chicken broth |
INSTRUCTIONS
AT LEAST 4 DAYS BEFORE COOKING, combine meat, vinegar, horseradish and salt
in a crock. Cover and place in the refrigerator, turning once a day, for at
least 4 days and up to 10. The day of serving, preheat the oven to 325F.
Place the meat, marinade, and onions in a heavy lidded pot. Add the chicken
stock, cover and place in the oven to cook for 1 1/2 to 2 hours. When the
meat is tender, remove the pot from the heat and remove the meat. Skim off
as much fat as you can from the surface of the remaining liquid, pour the
liquid over the meat and serve.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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