Trim any fat
from meat. Stick cloves into meat, evenly distributed. Place meat in a
bowl large enough to hold it snugly. Combine vinegar, wine, sugar,
mustard, mustard seeds, garlic, peppercorns and onions and pour over
meat. Cover tightly and refrigerate for three days, turning once or
twice each day. Remove meat from bowl and place in large saucepan.
Strain marinating liquid through a sieve into smaller saucepan. Bring to
boil and strain over meat. Cover, bring to boil, immediately lower the
heat and simmer gently until meat is cooked through (about 1 hour).
Serve hot with boiled or mashed potatoes and cooked red cabbage, or cold
with bread or with a salad.
You may never
have considered making your own pickled beef, so this delicious recipe
may be an eye opener. The commercial product tends to be full of salt
and saltpeter which is not desirable.
Serves 4 - 6
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