5 lb Beef

1 ea Onion, sliced

3 ea Bay leaf

1 t Peppercorns, black

1 x Vinegar

1 x Water

1 x Salt & pepper

*** My notes: I used red wine vinegar and marinated the meat in
the refrigerator for a little over 24 hours.
I added a little red
wine when making the gravy.
Rub the meat thoroughly with the salt
and pepper and put in an earthen dish.
Add the onion, bay leaves
and peppercorns.
Take equal parts of vinegar and water and pour
over the meat.
Let stand in this liquid for 24 hours.
Put meat in a
roasting pan and sear well in oven at 400-F.
When well browned, add
a little of the spiced vinegar.
Cover pan tightly and cook slowly
for 3-1/2 hours or until meat is tender.
Add more of the

vinegar if necessary.
When cooked, remove meat to a platter and
thicken liquid with 1 Tbsp flour.
Source: Pennsylvania Dutch Cook
Book - Fine Old Recipes, Culinary Arts Press, 1936.