| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Maindish |
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
Date: Thu, 6 Jun 1996 01:03:57 -0400
From: Lestat6663@aol.com
MC-Recipe Digest #110
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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