| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
Dutch |
Beef, Harned 1994, Main dish, Nuts, Roasts |
1 |
Batch |
INGREDIENTS
| 3 |
lb |
Boneless chuck roast |
| 2 |
tb |
Vegetable oil |
| 2 |
|
Garlic cloves; crushed |
| 1 |
c |
Chopped onion |
| 1 |
ts |
Salt |
| 16 |
oz |
Tomato sauce |
| 4 |
oz |
Can chopped green chiles undrained |
| 2 |
tb |
Sugar |
| 1 |
tb |
All-purpose flour |
| 1 |
tb |
Each cocoa and chili powder |
| 1 |
ts |
Dried whole oregano |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Ground coriander |
| 1/4 |
ts |
Ground cinnamon |
| 1 |
ts |
Grated orange rind |
| 1/2 |
c |
Almonds; ground & blanched |
| 8 |
|
Boiling onions; peeled |
| 3 |
md |
Yellow squash; in 1" pieces |
| 1/4 |
c |
Almonds; slivered & toasted |
|
|
Fresh parsley sprigs |
|
|
Cherry tomatoes |
INSTRUCTIONS
GARNISHES (OPT'L
Brown roast on all sides in hot oil in a large Dutch oven; remove roast,
reserving drippings. Set aside.
Saute garlic and chopped onion in pan drippings for 5 minutes, or until
onion is tender. Add salt, tomato sauce and chopped green chiles, stirring
well.
Combine sugar, flour, cocoa, chili powder, oregano, cumin, coriander and
cinnamon in a small bowl; stir well.
Add sugar mixture, orange rind and ground almonds to tomato mixture in
Dutch oven; stir well.
Return roast to Dutch oven; cover, reduce heat to low, and cook 2 hours or
until meat is tender. Add boiling onions and squash to Dutch oven; cook an
additional 20 minutes or until vegetables are tender.
Remove roast to a serving platter; spoon sauce over roast. Arrange
vegetables around roast and sprinkle with slivered almonds. If desired,
garnish with parsley sprigs and cherry tomatoes.
Yield: 6 to 8 servings.
From _Parishables_ by St. Paul's Episcopal Church/Cleveland Heights, OH. In
_America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL:
Oxmoor House, Inc., 1989. Pg. 173. ISBN 0-8487-0765-6.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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