From Linda Cicero’s Cook’s Corner Column
5- to 6-pound beef roast (bottom round or sirloin tip)
1 (1.5-ounce) bottle pickling spice
1 quart white vinegar
1 medium onion sliced
2 carrots cut into chunks
4 tablespoons dark brown sugar
4 tablespoons of white sugar
1 tablespoon vegetable oil
2 tablespoons cornstarch dissolved in 1/4 cup water
In a large nonreactive pot, combine the vinegar, pickling spice, onion, carrots and both sugars. Gently warm (do not boil). Set aside.
Place the roast in a large glass bowl or zippered plastic bag, and pour on the vinegar mixture. Cover or seal, and refrigerate for 2 days, turning occasionally.
Remove meat and strain the brine mixture, reserving the vegetables. Brush off the extra seeds from the roast, and pat dry.
Heat the oil in a Dutch oven over medium-high heat. Brown meat on all sides. Slowly pour the brine mixture into the pot, and add the onion and carrot. Bring to a boil, reduce heat to a bare simmer and cook about 21/2 hours. Meat will be very tender. Remove from the pot and set aside.
Stir the cornstarch mixture into the pot liquid and cook over medium-high until thickened. Slice the roast and serve with the sauce. Makes 12 servings.
Per serving: 472 calories (59 percent from fat), 30 g fat (12 g saturated, 13.8 g monounsaturated), 121 mg cholesterol, 38 g protein, 8.8 g carbohydrates, 0.5 g fiber, 1,041 mg sodium.