| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Swedish |
|
1 |
servings |
INGREDIENTS
| 3 |
lb |
Beef pot roast; chuck, or brisket |
| 1 |
ts |
Nutmeg |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Ginger |
| 2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
tb |
Olive oil |
| 2 |
|
Onions; sliced |
| 1 |
|
Clove garlic; diced |
| 1/2 |
c |
Brown sugar |
| 1/2 |
c |
Red wine; (or cider vinegar) |
| 1 |
c |
Water |
| 4 |
|
Bay leaves |
INSTRUCTIONS
Combine nutmeg, cinnamon, ginger, salt, and pepper; rub into meat. Heat
pressure cooker, add olive oil and brown meat well on all sides. Add onion,
garlic, brown sugar dissolved in wine, water, and bay leaves. Close cover
securely. Place pressure regulator on vent pipe and cook 35 minutes with
pressure regulator rocking slowly. Let pressure drop of its own accord.
Serves 4 to 6.
Liz C.
Posted by Elizabeth Christian to the Fidonet Recipes echo 7-98
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 19, 98,
converted by MM_Buster v2.0l.
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