Oxmoor House
6 to 8 servings


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1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
1 (3 1/2- to 4-pound) beef shoulder roast
1 cup water
1 cup vinegar
1 medium onion, thinly sliced
1/4 cup sugar
1 teaspoon whole peppercorns
2 bay leaves
1/4 cup all-purpose flour
2 tablespoons vegetable oil


Combine garlic, salt, and pepper; rub entire surface of roast with mixture. Place in a large container

Combine water, vinegar, onion, sugar, peppercorns, and bay leaves in a large saucepan. Cook over medium heat 5 minutes. Pour sauce over meat; cover and refrigerate at least 7 days, turning meat once a day.

Remove roast, reserving marinade. Remove and discard peppercorns and bay leaves from marinade. Dredge roast in flour. Brown roast on all sides in hot oil in a large Dutch oven. Add reserved marinade; bring to a boil. Reduce heat; cover and simmer 3 hours or until roast is tender. Remove roast to a serving platter.

Created date

February 2010