Ingredients:

3 pounds round or rump of beef

2 cups cider vinegar

1 tbsp salt

2 tbsp sugar

3 cloves

8 peppercorns

1 cup chopped onions

1 cup sliced carrots

2 bay leaves

2 tbsp special oil

½ cup boiling water

Procedure:

            Trim all the visible fat from the meat. Place in a glass or pottery bowl. Bring to a boil the vinegar, salt, sugar, cloves, peppercorns, onions, carrots and bay leaves. Pour over the meat. Cover and marinate in the refrigerator 2-3 days, turning the meat several times. Drain, reserving all the vegetables and 1 cup liquid. Dry the meat.

            Heat the oil in a Dutch oven or heavy saucepan; brown the meat in it. Pour off any fat. Heat the marinade and add to the meat with water. Cover and cook over low heat 2- ½ hours or until tender. Thicken the gravy with 2 tbsp flour mixed with 1 tbsp water, if necessary.

Serves 10.

Per serving

Calories 315

Saturated fat 11.8 gm

Polyunsaturated fat 2.3 gm

Total fat 29.4 gm

Reference:

The Low Salt, Low Cholesterol Cookbook

Myra Waldo

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