| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
Diabetic, Ethnic, Main dishes, Meats |
12 |
Servings |
INGREDIENTS
| 1 |
tb |
Walnut oil |
| 2 3/4 |
lb |
Rump roast; trimmed of all fat |
| 2 |
lg |
Onions; abt 3/4 lb, slice, separated into rings |
| 2 |
|
Cloves garlic; thinly sliced |
| 1 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground ginger |
| 1 |
ts |
Grated orange zest |
| 6 |
lg |
Plum tomatoes; abt 1 1/2 lb, seeded and chopped |
| 1 1/2 |
c |
Beef stock |
| 1 |
tb |
Ground walnuts; for garnish |
|
|
Freshly ground pepper; to taste |
|
|
Seeds from 1 large pomegranate, abt 1/2 lb |
INSTRUCTIONS
Preheat oven to 325F (165C). In a heavy flameproof casserole or Dutch oven
with a lid, heat oil over medium heat. Add rump roast; brown on all sides.
When roast is brown, pour off all fat and pan juices. Scatter onion and
garlic slices around roast. Season n with cinnamon, pepper, ginger, and
orange zest. Add tomatoes and stock. Bring to a simmer.
Cover and bake until meat is fork tender, about
2 1/4 hours. Turn meat and baste with pan juices 2 to 3 times during
cooking time. When roast is done, remove meat from casserole; keep warm.
Skim any fat from the pan juices. Return casserole to stove. Bring to a
boil over medium-high heat and cook until reduced by half. Pour sauce
through a sieve, pressing solids to extract their flavor and thicken the
sauce. Return strained sauce to casserole. Discard solids. Add pomegranate
seeds to sauce. Simmer until heated through.
Transfer roast to a carving board and slice against the grain into 1/4-inch
(.75 cm) slices. Arrange slices on a heated serving platter. Nap with
sauce. Sprinkle with ground walnuts. (Making 12 servings)
Per serving: calories, 198 protein, 22 g carbohydrate, 9 g fat, 8 g
(calories from fat, 36%) dietary fiber, 1 g cholesterol, 64 mg sodium, 46
mg potassium, 454 mg
Exchanges: 3 medium-fat meat, 1 bread/starch Joslin Diabetes Gourmet
Cookbook
Posted to recipelu-digest Volume 01 Number 176 by Reggie Dwork
<reggie@reggie.com> on Oct 28, 1997
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