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Pokomoke Cider Pot Roast

Source: Damn Yankee in a Southern Kitchen, 1973 by Helen Worth"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."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, optional
2 cups ciderCrush 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.Makes 6 plus servings.

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