Flordia Citrusbraten Recipe
Yield: 8 servingsYield: 8 servings
Recipe by luhu.jp
Ingredients:
5 lb: bottom round steak, boneless
1: chuck roast, or
1: rump roast,
Directions:
6 oz Grapefruit juice-frozen concentrate mixed with
equal amount of water
1 c Dry red wine
1/2 c Brown sugar
1 tb Mixed pickling spice
1 ts Salt
1/4 ts Pepper
2 Bay leaves
1 Onion;medium-sliced
1/2 c Gingersnap cookie crumbs
1/2 c Raisins
1/2 c Sour cream
Marinate: Place meat in eathenware, glass or enamel bowl. Combine
grapefruit juice, wine, 1/4 cup brown sugar, pickling spices, salt, pepper,
bay leaves and onion in saucepan and bring to a boil. Pour over meat.
Cover. Marinate in refrigerator 2 to 4 days, turning twice a day.
Cooking: If meat is fatty pat dry with paper towels and brown in skillet.
Then place meat and marinade in slow cooker and cover. Slow cook (low) for
8 hours or until meat is tender. Remove meat to heated platter and keep
warm in oven. Strain marinade, pour into saucepan and bring to boil. Blend
in gingersnap crumbs, the remaining 1/4 c brown sugar and raisins. Stir
constantly until slighly thickened. Remove from heat and blend in sour
cream. Slice meat garnished with grapefruit sections and serve with sauce.
8-10 servings with 5 cups sauce. Source: Womens Home Cooking Slow Pot
Cookery 11/79 Article: Hot Currants
Yield: 8 servings
Source from luhu.jp
equal amount of water
1 c Dry red wine
1/2 c Brown sugar
1 tb Mixed pickling spice
1 ts Salt
1/4 ts Pepper
2 Bay leaves
1 Onion;medium-sliced
1/2 c Gingersnap cookie crumbs
1/2 c Raisins
1/2 c Sour cream
Marinate: Place meat in eathenware, glass or enamel bowl. Combine
grapefruit juice, wine, 1/4 cup brown sugar, pickling spices, salt, pepper,
bay leaves and onion in saucepan and bring to a boil. Pour over meat.
Cover. Marinate in refrigerator 2 to 4 days, turning twice a day.
Cooking: If meat is fatty pat dry with paper towels and brown in skillet.
Then place meat and marinade in slow cooker and cover. Slow cook (low) for
8 hours or until meat is tender. Remove meat to heated platter and keep
warm in oven. Strain marinade, pour into saucepan and bring to boil. Blend
in gingersnap crumbs, the remaining 1/4 c brown sugar and raisins. Stir
constantly until slighly thickened. Remove from heat and blend in sour
cream. Slice meat garnished with grapefruit sections and serve with sauce.
8-10 servings with 5 cups sauce. Source: Womens Home Cooking Slow Pot
Cookery 11/79 Article: Hot Currants
Yield: 8 servings
Source from luhu.jp