| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Swedish |
|
1 |
Servings |
INGREDIENTS
| 4 |
lb |
Beef pot roast chuck or brisket |
| 1 |
ts |
Nutmeg |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Ginger |
| 2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 4 |
|
Bay leaves |
| 2 |
tb |
Shortening |
| 2 |
|
Onions; sliced |
| 1 |
|
Clove garlic; diced |
| 1/2 |
c |
Brown sugar |
| 1/2 |
c |
Red wine or |
|
|
Vinegar |
| 1/2 |
c |
Water |
INSTRUCTIONS
Method: Combine nutmeg, cinnamon, ginger, salt and pepper and rub into
meat. Heat cooker and add shortening. 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 40 minutes
with pressure regulator rocking slowly. Let pressure drop of its own
accord.
Posted to MC-Recipe Digest V1 #1053 by Herbert A Morisson
<huggyb@golden.net> on Jan 25, 1998
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