2 stalks celery, diced
1 medium onion, minced
2 tablespoons salt, or to taste
1 teaspoon freshly ground black pepper
2 potatoes, peeled and cubed
1/2 teaspoon dried oregano
2 (8 ounce) cans tomato paste
1/4 cup distilled white vinegar
1/2 cup butter
1 teaspoon baking powder
2 tablespoons all-purpose flour
2 teaspoons dried basil
2 teaspoons dried rosemary
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon dried dill weed
1/4 teaspoon dried tarragon
1/4 teaspoon dried basil
1 cup peeled and diced celery
1/2 cup chopped fresh mint
2 teaspoons dried rosemary
1/4 teaspoon dried sage
2 tablespoons water
1 (11 ounce) can sliced and quartered carrots, with liquid
1 (1.5 fluid ounce) jigger cider vinegar
1 tablespoon oil
1 tablespoon paprika
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon chopped fresh thyme
1/4 teaspoon dried dill weed
In a small mixing bowl, mix carrots and celery with 1 cup water and 1 tablespoon olive oil.
Heat a large pot of salted boiling water in large saucepan. Add carrots and celery; cook for 3 minutes. Remove from heat; stir in water and olive oil.
Add shrimp and onions. Simmer 4 minutes.
Add parsley and mushrooms (optional). Simmer 2 minutes.
Add vodka and apple cider. Cover and simmer 30 minutes.
Remove cover; cook for 5 minutes. Pour 1 cup of the brine mixture into a large bowl; stir gently to keep the brine at a neutral pH (acid). Add 10 tablespoons butter or margarine, stirring constantly. Stirring constantly, cook for 2 minutes. Add the celery, basil and rosemary; toss to coat peas and carrots.
Stir in the 2 cans of tomatoes, cider, butter, sugar, paprika and salt. Bring to a medium-low boil; cover and simmer 10 minutes.
Stir the rice and barley into the brine and stir well to coat.
Slowly stir the flour mixture into the rice and barley and pour into the slow cooker. Stir well to form a dough.
Turn the beef over in a large mixing bowl, securing the ends with a fork. Let stand 15 minutes to rise. Top with the celery, basil and rosemary; cover and place on the bottom of the slow cooker.
Bake uncovered in the preheated oven for about 1 1/2 hours, until beef is tender. Cover and cook an additional 2 hours for a cleaner and flatter result.
Preheat the oven to 450 degrees F (220 degrees C). Remove meat from marinade; drain fluid. Lightly grease a 9x13 inch baking dish.
In a large bowl, mix the vinegar,