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Catholic Recipe: Spicy Boiled Beef


  • 1 pot roast (4 to 5 pounds) (chuck, round, or rump)
  • 1/4 cup vegetable oil
  • 1/2 cup chopped onion
  • 2 teaspoons salt
  • 3 Tablespoons mixed pickling spices
  • 1 cup red wine vinegar
  • 3 cups water
  • 1/2 cup firmly packed brown sugar
  • 12 gingersnaps, crumbled


Serves: 8-12

Prep Time: 5 hours

Difficulty: N/A

Cost: n/a

For Ages:n/a



Food Categories (2)


Often Made With (1)

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This pot roast has the unique flavors of pickling spices and ginger.


Brown pot roast slowly on all sides in oil in heavy kettle or Dutch oven. Pour off excess oil. Add next 6 ingredients. Simmer 3 to 4 hours or until tender. Remove meat; keep warm. Strain liquid left in kettle; measure 4 cups. Add gingersnaps. Cook and stir until smooth and slightly thickened. (If a thicker gravy is desired, stir in 3 Tablespoons flour blended with 1/3 cup cold water.) Cook 5 minutes, stirring often. Makes 8 to 12 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965