Yield: 6 Servings
Measure | Ingredient |
---|---|
4 pounds | -(up to) |
5 pounds | Beef chuck roast |
½ cup | Onion; finely chopped |
1 can | (8-oz) tomato sauce |
2 tablespoons | Sugar |
½ teaspoon | Cinnamon |
1½ teaspoon | Salt |
1 dash | Pepper |
1 tablespoon | Shortening or bacon drippings |
1 \N | Clove garlic; minced |
2 cups | Orange sections w/juice |
1 tablespoon | Grated orange rind |
½ teaspoon | Ground nutmeg |
¼ teaspoon | Ground cloves |
Brown meat slowly on both sides in hot shortening. Add onion & garlic; cover & cook 20 minutes. Pour tomato sauce, orange sections, sugar & grated orange rind over meat. Sprinkle with salt, spices & pepper. Cover & cook slowly until meat is tender, about 2 hours longer. Transfer meat to heated serving platter. Serves 6-8.
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .