Roast Beef Recipes
Pokomoke Cider Pot Roast
"The spice-enlivened cider in the exceptional Maryland recipe gives the beef slight sweetness and slight acidity, making it similar to Germany's sauerbraten but more delicate in flavor."
Yield: 6 + servings
Ingredients
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon peppercorns
- 1 teaspoon whole allspice
- 2 onions, diced
- 1 (1 inch) stick cinnamon
- 1 tablespoon chopped parsley
- 3 pounds bottom round of beef
- Quick-browning aid, such as Kitchen Bouquet (optional)
- 2 cups cider
Instructions
- Crush garlic with salt in mortar and pestle.
- Add peppercorns and allspice and crush.
- Place onions, cinnamon stick, parsley and spice mixture in heavy pot.
- Brush beef with quick-browning aid and place in pot, fat side up.
- Add cider, cover and bring liquid to boil rapidly.
- Lower heat and simmer until tender, about 4 hours, turning halfway through cooking.
Attribution
Damn Yankee in a Southern Kitchen, 1973 by Helen Worth