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Tenderizing Marinade



  • 3 cups water
  • 3 cups cider vinegar
  • 1/3 cup light or dark brown sugar
  • 1 lemon, thinly sliced
  • 4 onions, sliced
  • 12 whole cloves
  • 2 bay leaves
  • 1/4 teaspoon black pepper
  • 1 1/2 teaspoons salt


  1. Combine all ingredients and keep at room temperature 2 hours.
  2. Add chuck, round or rump roast. Cover bowl and refrigerate 2 to 3 days. Turn meat each day.
  3. Hold at room temperature 4 hours before roasting.

Marinade can be kept in refrigerator and used again.


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