| 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>
A Message from our Provider:
“Life: the time God gives you to determine how you spend eternity”