2 Tablespoons Pickling Spices (tied in a small muslin bag)
2-3 lbs beef (chuck is fine) cut into pieces
Cider vinegar and water mixed 1/2 and 1/2 to cover meat
Marinate four days to one week (or more) in refrigerator
Flour and brown marinated meat in small amount of oil
Use pickling marinade and add 1/4 cup sugar to each cup of marinade
TASTE and adjust sugar to taste
Cook slowly on low heat all day (in slow cooker or stove top) at least 3-4 hours
Thicken with cornstarch – by removing fluid in pan- let cool and add cornstarch.
Best when served over gluten-free egg noodles.