Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Rump roast, cut in cubes 1 Whole cinnamon stick
Seasoned flour 8 Whole cloves
Olive oil 8 Allspice
1/2 c Water 1 c Ground walnuts
1 cn (8-oz) tomato sauce 1 tb Lemon juice
4 To 6 garlic buds; minced Sliced Sourdough French
1/3 c Cider vinegar Bread, toasted

Dredge meat in seasoned flour. Shake off excess. Heat oil in large frying
pan. Brown meat well. Transfer to crockery pot. Pour water into frying
pan to loosen drippings. Add to crockery pot with tomato sauce, garlic and
vinegar. Plae cinnamon stick, cloves, and allspice in a tea ball or
cheesecloth. Add to pot.
Cover. Cook on LOW 8 to 10 hours, or until very tender. If necessary,
cook down pan juices. Add walnuts and lemon juice. Heat to serving
temperature.
Serve over buttered toast. Makes 12 servings. SOURCE: Extra Special
Crockery Pot Recipes

Browse by categories