| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
|
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Round roast, trimmed |
| 1 1/2 |
c |
Onions — coarsely chopped |
| 2 |
ts |
Ginger |
| 2 |
ts |
Garlic — minced |
| 1 |
ts |
Coriander — ground |
| 1/4 |
ts |
Cinnamon |
| 1 1/2 |
c |
White wine |
| 2 |
c |
Beef broth |
| 1 |
tb |
Molasses |
| 2 |
|
Strips orange peel |
| 1/2 |
|
Bay leaf |
| 1/2 |
ts |
Fresh ground black pepper |
| 3 |
lb |
Red new potatoes — |
|
|
Quartered |
| 2 |
lb |
Carrots — cut in 2" pieces |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Fresh parsley — chopped |
INSTRUCTIONS
Preheat oven to 325F. Heat large Dutch oven over medium-hight heat until
very hot. Add beef and cook until well browned on all sides; set aside.
Add onions to Dutch oven; cook until soft and beginning to brown, 10 to 15
minutes. Stir in ginger, garlic, coriander and cinnamon; cook 1 minutes.
Stir in wine, broth, molasses, orange peel bay leaf and pepper. Return
beef to pot and bring to boil. Cover and transfer to oven. Roast 1 1/2
hours. (Can be made ahead. Cover and refrigerate overnight. Skim fat.
Reheat to boiling over medium heat). Add potatoes and carrots to Dutch
oven and sprinkle with salt. Cover and roast 1 hour more. Remove beef and
slice very thin. Serve with vegetables and juices. Sprinkle with parsley
Recipe By : Ladies' Home Journal
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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