| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
8 |
Servings |
INGREDIENTS
| 3 1/2 |
lb |
Boneless beef chuck roast |
| 2 |
tb |
Oil |
| 1 |
c |
Onion; chopped |
| 1 |
tb |
Garlic; minced |
| 1 |
c |
Dry red wine or beef broth |
| 2 |
tb |
Tomato paste |
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
Pepper |
| 1/4 |
ts |
Ground cinnamon |
| 2 |
sm |
Bay leaves |
|
|
Peel of 1 lemon |
| 1/2 |
c |
Dried apricots |
| 1/2 |
c |
Pitted prunes |
INSTRUCTIONS
Heat 2 tablespoons oil in a 4 to 5 qt. ovenproof pot over medium heat. Pat
meat dry with paper towels. Add to hot oil along with all of the
vegetables and garlic. Brown meat on all sides. Stir the onion and garlic
occasionally. Add liquids, seasonings, apricots and prunes. Cover tightly
and bake for 2 1/2 to 3 hours in a preheated 325 oven, until meat is fork
tender. Lift meat to a cutting board. Cover loosely with foil and let
stand 10 to 15 minutes. Discard any bay leaves and/or citrus peel and skim
fat from sauce. If you like, thicken the sauce by stirring in 3 tablespoons
flour mixed with 1/4 cup water. Slice meat across the grain and serve with
the sauce.
Posted to EAT-L Digest 01 Sep 96
Date: Mon, 2 Sep 1996 12:54:48 -0400
From: Laura Hunter <LHunter722@AOL.COM>
A Message from our Provider:
“Jesus is my Lifeguard!”