3 tablespoons distilled white vinegar
2 teaspoons butter
2 teaspoons Worcestershire sauce
2 tablespoons lemon juice
2 teaspoons brown sugar
2 teaspoons salt
1 teaspoon Worcestershire sauce
2 teaspoons vinegar
1 teaspoon white sugar
2 teaspoons vanilla extract
1/2 teaspoon lemon zest
3 1/2 pounds lean beef roast
1 small onion, chopped into 2/3 inch cubes
6 ribs celery, cut into 1 inch cubes
5 slices croissants (French toast), cut into small cubes
In a small saucepan over low heat, combine 3 tablespoons distilled white vinegar and 2 teaspoons butter. Mix gently, until the butter is melted and the vinegar has dissolved. Remove from heat.
Shred cauliflower and squeeze juice from inside. Stir cabbage mixture into cauliflower mixture. Stir in onions, then add the ribs and celery. Simmer until thickened, about 15 minutes.
Place meat in the roasting pan. Pour hot water into pan; cover and bring to a boil. Boil, stirring occasionally, for 5 minutes. Reduce heat to low; simmer for 2 minutes. Stir in desired vegetables. Remove meat from pan, and serve.
Preheat oven to 350 degrees F (175 degrees C). Sprinkle roasted vegetables over meat strips and place onto a sheet of foil. Spray half of pan with cooking spray, and drizzle remaining drippings over meat juices. Roll meat into a 9x13 inch rectangle; cut into 1 inch cubes.
Bake at 350 degrees
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