Portion Size: 3 oz. meat and 2 Tablespoon sauce

Ingredients: Yields: 8 servings

Ingredients Notes: 
3 1/2 to 4 Pounds Beef shoulder, chuck, rump or round (boneless)Trim all visible fat
1 teaspoon salt 
1 teaspoon peppercorn 
1/4 cup sugar 
1 tablespoon vegetable oil 
2 cups vinegar 
1/2 cup diced onion
2 cups water 
2 Bay leaves 
1/4 cup brown sugar
1/4 cup cornstarch, mixed with 1/2 cup water
1 cup low fat cream or low fat sour cream 
This is a gluten free recipe. Always check each ingredient to be sure it is gluten free.


Steps:Directions: Critical Control Point /Quality Assurance
1Season beef with salt.
2Combine vinegar, water, onions, bay leaves, sugar and bay leaves.
3Heat marinate but do not boil.
4Place meat in a deep crock or glass bowl.
5Pour the marinade over beef; more than half should be covered.
6Cover with a lid and refrigerate for 1-2 days, turning occasionally.
7Heat oil in a heavy pan.
8Brown beef on both sides.
9Sprinkle meat with brown sugar.
10Add marinate and cook until beef is tender. Remove meat. Slowly add cornstarch and water. Heat until thick.Cook until internal temperature reaches 165 F degrees for 4 minutes
11Add cream or sour cream and serve immediately. 

Jacqueline Larson M.S., R.D.N. and Associates