Creole pot roast piquant
8 Servings
Ingredients
| Quantity | 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 | Onions; halved & sliced | |
| ¼ | teaspoon | Ginger |
| 1 | cup | Orange Juice |
| ½ | cup | Passover Red Wine |
Directions
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