Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Pot roast or brisket
1 c Malt vinegar
3 tb Grated horseradish
1/2 ts Salt
1 1/2 c Finely minced onions
1 c Chicken stock
-OR low-sodium chicken broth

AT LEAST 4 DAYS BEFORE COOKING, combine meat, vinegar, horseradish
and salt in a crock. Cover and place in the refrigerator, turning
once a day, for at least 4 days and up to 10. The day of serving,
preheat the oven to 325F. Place the meat, marinade, and onions in a
heavy lidded pot. Add the chicken stock, cover and place in the oven
to cook for 1 1/2 to 2 hours. When the meat is tender, remove the pot
from the heat and remove the meat. Skim off as much fat as you can
from the surface of the remaining liquid, pour the liquid over the
meat and serve.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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