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Hot Pickled Beef (savanyc Marhahus) Recipe

Recipe Ingredients

3-4 lb. boneless rump roast
Vinegar
Water
1 tsp. salt
10 peppercorns
2 bay leaves
1 onion, chopped
1 lemon, cut in 1/4 inch slices

Cooking Directions

Place beef in a 4 quart bowl cover with equal parts vinegar and water. Add spice, onion, and lemon. Cover tightly and refrigerate 2-3 days turning once a day. Remove and brown in 2 tablespoons butter. add hot water and strained marinade to cover. Bring to a boil. Reduce heat to simmer. Cover and cook 3 hours. Remove from stock. Make gravy from stock with 1/4 cup flour in cold water. Cook in heavy large pot.

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