Ingredients
- 4 lbs boneless chuck roast
- Salt and pepper
- 1 1/2 cups wine vinegar
- 2 cups water
- 4 cloves garlic, pressed
- 1 cup sliced onion
- 3 bay leaves
- 10 peppercorns
- 1/4 cup sugar
- 8 whole cloves
- 1 to 2 tbsp. salad oil
- 3 tbsp. flour, divided
- 1 1/2 cups commercial sour cream
Preparation
Step 1
Sprinkle roast with salt and pepper; place in a large, deep glass or ceramic bowl. Combine vinegar and water in a saucepan; bring to a boil. Add garlic, onion, bay leaves, peppercorns, sugar and cloves. Pour over meat; cover with plastic wrap. Marinate overnight or up to 2 days.
Remove meat from liquid, reserving marinade; dry meat with paper towels. Brown meat on all sides in salad oil in a large pot; sprinkle with about 1 tbsp. flour. Add 2 cups marinade; simmer 3-3 1/2 hours. Remove meat to a heatproof platter; keep warm.
Make a paste of 2 tbsp. flour and 2 to 3 tbsp. cooking liquid. Gradually stir into remaining liquid; cook over low heat, stirring constantly, until smooth and thickened. Stir in sour cream.
Serve sauce with meat.
Yield: 8 to 10 servings.
Southern Living
OUR BEST RECIPES, VOLUME THREE
We liked this I think.