1. Rub meat thoroughly with salt and pepper; place in a large, nonreactive dish. 2. Add onion, bay leaves and peppercorns. 3. Mix an equal portion of vinegar and water; pour over meat. 4. Let stand in the refrigerator for 24 hours. 5. Drain meat, reserving the vinegar; place in a roasting pan and brown well in a hot oven (400F). 6. When well browned, add a little of the spiced vinegar. 7. Reduce heat to 300°F. 8. Cover pan tightly and cook for approximately 3 hours or until meat is tender. 9. Add more of the vinegar, if necessary. 10. When cooked, remove meat to a platter and thicken liquid with a tablespoon flour mixed to a paste with a little cold water. ---------------------------------------------------------------------------
Nutrition
Ingredients
