| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | West African | 8 | Servings | |
INGREDIENTS
| 3 1/2 | lb | Boneless beef chuck roast |
| 2 | tb | Oil |
| 1 | c | Onion; thinly sliced |
| 1 | c | Water mixed with 1/2 cup peanut butter |
| 1/4 | c | Tomato paste |
| 1/3 | c | Lemon juice |
| 1/2 | ts | Dried thyme leaves |
| 1/2 | ts | Ground red pepper |
INSTRUCTIONS
Heat 2 tablespoons oil in a 4 to 5 qt. ovenproof pot over medium heat. Pat meat dry with paper towels. Add to hot oil along with onion. Brown meat on all sides. Stir onion occasionally. Add water mixed with 1/2 cup peanut butter, tomato paste and seasonings. Cover tightly and bake for 2 1/2 to 3 hours in a preheated 325 oven, until meat is fork tender. Lift meat to a cutting board. Cover loosely with foil and let stand 10 to 15 minutes. Skim fat from sauce. If you like, thicken the sauce by stirring in 3 tablespoons flour mixed with 1/4 cup water. Slice meat across the grain and serve with the sauce. Posted to EAT-L Digest 01 Sep 96 Date: Mon, 2 Sep 1996 12:54:44 -0400 From: Laura Hunter <LHunter722@AOL.COM>
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