Yield: 8 servings
|2 pounds||Beef bottom round|
|2||Onions -- chopped fine|
|2||Garlic cloves -- minced|
|1 teaspoon||Coriander seed|
|1½ teaspoon||Ground cumin|
|10 ounces||Tomato paste|
|4 ounces||Green chili peppers --|
|Black pepper -- to taste|
1. Trim meat of all external fat. Use a deep, heavy pot with lid.
Brown meat on all sides. You should not need any added fat to brown adequately.
2. Add onion and garlic; cook until the onion is soft, about 3-4 minutes, stirring occasionally. Stir in coriander, cumin, tomato paste, ¾ cup water, chilies and black pepper. Bring to a boil.
Reduce heat, cover, and simmer for 2-½ to 3 hours or until meat is tender.
* For freezing, slice into thin slices and freeze in individual portions. Cover with some of the sauce before freezing. Thaw and reheat slowly.
Serving Ideas : Serve with noodles and steamed broccoli.
NOTES : This is a healthier version of the traditional pot roast; it uses a minimum amount of fat when cooking beef. Recipe By : Jo Anne Merrill