| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
French |
Crockpot, Beef |
12 |
Servings |
INGREDIENTS
| 4 |
lb |
Rump roast, cubed |
|
|
Seasoned flour |
|
|
Olive oil |
| 1/2 |
c |
Water |
| 1 |
cn |
(8-oz) tomato sauce |
| 4 |
|
Garlic buds, minced (4 to 6) |
| 1/3 |
c |
Cider vinegar |
| 1 |
|
Whole cinnamon stick |
| 8 |
|
Whole cloves |
| 8 |
|
Allspice |
| 1 |
c |
Ground walnuts |
| 1 |
tb |
Lemon juice |
|
|
Sliced Sourdough French |
|
|
Bread, toasted |
INSTRUCTIONS
Dredge meat in seasoned flour; Shake off excess; Heat oil in large frying
pan; Brown meat well. Transfer to crockery pot. Pour water into frying pan
to loosen drippings. Add to crockery pot with tomato sauce, garlic and
vinegar. Plae cinnamon stick, cloves, and allspice in a tea ball or
cheesecloth. Add to pot. Cover. Cook on LOW 8 to 10 hours, or until very
tender. If necessary, cook down pan juices. Add walnuts and lemon juice.
Heat to serving temperature. Serve over buttered toast. Makes 12 servings.
Extra Special Crockery Pot Recipes
Posted to TNT - Prodigy's Recipe Exchange Newsletter by RRider3393@aol.com
on Jul 10, 1997
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