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