| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | French | Meats | 12 | Servings |
INGREDIENTS
| 4 | lb | Rump roast, cut in cubes |
| Seasoned flour | ||
| Olive oil | ||
| 1/2 | c | Water |
| 1 | cn | (8-oz) tomato sauce |
| 4 | To 6 garlic buds; minced | |
| 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. SOURCE: Extra Special Crockery Pot Recipes From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Don’t Wait For the Hearse to Take You to Church”