| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
6 |
Servings |
INGREDIENTS
| 4 |
lb |
-(up to) |
| 5 |
lb |
Beef chuck roast |
| 1/2 |
c |
Onion; finely chopped |
| 1 |
cn |
(8-oz) tomato sauce |
| 2 |
tb |
Sugar |
| 1/2 |
ts |
Cinnamon |
| 1 1/2 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1 |
tb |
Shortening or bacon drippings |
| 1 |
|
Clove garlic; minced |
| 2 |
c |
Orange sections w/juice |
| 1 |
tb |
Grated orange rind |
| 1/2 |
ts |
Ground nutmeg |
| 1/4 |
ts |
Ground cloves |
INSTRUCTIONS
Brown meat slowly on both sides in hot shortening. Add onion & garlic;
cover & cook 20 minutes. Pour tomato sauce, orange sections, sugar & grated
orange rind over meat. Sprinkle with salt, spices & pepper. Cover & cook
slowly until meat is tender, about 2 hours longer. Transfer meat to heated
serving platter. Serves 6-8.
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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