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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Billy Martin
  • 4 lb. beef shoulder
  • 1/4 cup apple cider
  • 1/4 cup vinegar
  • 2 cups beef broth, more if needed
  • bay leaves
  • Hungarian paprika
  • sea salt
  • cracked pepper
  • 15-20 cloves garlic
  • 5-6 carrots, quartered
  • 3-4 potatoes, in wedges
Pour apple cider, vinegar and beef broth into Dutch oven which is set over a hot wood stove. Place beef shoulder and bay leaves. Sprinkle Hungarian paprikda, sea salt and cracked pepper over beef. Make 15-20 small slits in beef and insert a clove of garlic into each slit. Leave to roast four hours. At about the third hour, check for the liquid boiling. When it is boiling, add carrots and potatoes. Keep the broth to just covering the meat.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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