Creole pot roast piquant

Yield: 8 Servings

Measure Ingredient
4 pounds Pot Roast; (3-4 lbs.)
¼ cup Potato Starch
2 teaspoons Salt
¼ teaspoon Pepper
2 tablespoons Peanut Oil
1 cup Tomatoes; chopped ripe Creole tomatoes
2 \N Onions; halved & sliced
¼ teaspoon Ginger
1 cup Orange Juice
½ cup Passover Red Wine

Source: Marilyn's Passover Kitchen, from: Kosher Creole Cookbook, by, M.L.

Covert & S.P. Gerson

Coat meat with mixture of potato starch, salt & pepper. Brown on both sides in hot oil.

Add tomatoes & onions. Cover & simmer 2 hrs. Add orange juice, wine, and ginger; cover and continue to simmer 1 hr. longer or until meat is tender.

Posted to JEWISH-FOOD digest V97 #113 by alotzkar@... on Apr 6, 1997

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