Yield
6 to 8 servings

How to Make It

Step 1

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

Step 2

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.

Step 3

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.

Oxmoor House Homestyle Recipes

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