Pot Roast Caribe Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
3 lbs: Boneless chuck roast,
2 tbsp: Vegetable oil,
2: Garlic cloves, crushed
1 cup: Chopped onion,
1 tsp: Salt,
16 ounce: Tomato sauce,
4 ounce: Can chopped green chiles, undrained
2 tbsp: Sugar,
1 tbsp: All-purpose flour,
1 tbsp: Each cocoa and chili powder,
1 tsp: Dried whole oregano,
1 tsp: Ground cumin,
1 tsp: Ground coriander,
1/4 tsp: Ground cinnamon,
1 tsp: Grated orange rind,
1/2 cup: Almonds, ground & blanched
8: Boiling onions, peeled
3 medium: Yellow squash, in 1" pieces
1/4 cup: Almonds, slivered & toasted
GARNISHES (OPTL
Fresh parsley sprigs,
Cherry tomatoes,
Directions:
Brown roast on all sides in hot oil in a large Dutch oven; remove
roast, reserving drippings. Set aside.
Saute garlic and chopped onion in pan drippings for 5 minutes, or
until onion is tender. Add salt, tomato sauce and chopped green
chiles, stirring well.
Combine sugar, flour, cocoa, chili powder, oregano, cumin, coriander
and cinnamon in a small bowl; stir well.
Add sugar mixture, orange rind and ground almonds to tomato mixture in
Dutch oven; stir well.
Return roast to Dutch oven; cover, reduce heat to low, and cook 2
hours or until meat is tender. Add boiling onions and squash to
Dutch oven; cook an additional 20 minutes or until vegetables are
tender.
Remove roast to a serving platter; spoon sauce over roast. Arrange
vegetables around roast and sprinkle with slivered almonds. If
desired, garnish with parsley sprigs and cherry tomatoes.
Yield: 6 to 8 servings.
From _Parishables_ by St. Pauls Episcopal Church/Cleveland Heights,
OH. In _Americas Best Recipes: A 1989 Hometown Collection_.
Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 173. ISBN
0-8487-0765-6.
Source from luhu.jp
roast, reserving drippings. Set aside.
Saute garlic and chopped onion in pan drippings for 5 minutes, or
until onion is tender. Add salt, tomato sauce and chopped green
chiles, stirring well.
Combine sugar, flour, cocoa, chili powder, oregano, cumin, coriander
and cinnamon in a small bowl; stir well.
Add sugar mixture, orange rind and ground almonds to tomato mixture in
Dutch oven; stir well.
Return roast to Dutch oven; cover, reduce heat to low, and cook 2
hours or until meat is tender. Add boiling onions and squash to
Dutch oven; cook an additional 20 minutes or until vegetables are
tender.
Remove roast to a serving platter; spoon sauce over roast. Arrange
vegetables around roast and sprinkle with slivered almonds. If
desired, garnish with parsley sprigs and cherry tomatoes.
Yield: 6 to 8 servings.
From _Parishables_ by St. Pauls Episcopal Church/Cleveland Heights,
OH. In _Americas Best Recipes: A 1989 Hometown Collection_.
Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 173. ISBN
0-8487-0765-6.
Source from luhu.jp