Beef En Daube
INGREDIENTS:
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
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