Persian pot roast

Yield: 12 Servings

Measure Ingredient
1 tablespoon Walnut oil
2¾ pounds Rump roast; trimmed of all fat
2 larges Onions; abt 3/4 lb, slice, separated into rings
2 \N Cloves garlic; thinly sliced
1 teaspoon Ground cinnamon
¼ teaspoon Ground ginger
1 teaspoon Grated orange zest
6 larges Plum tomatoes; abt 1 1/2 lb, seeded and chopped
1½ cup Beef stock
1 tablespoon Ground walnuts; for garnish
\N \N Freshly ground pepper; to taste
\N \N Seeds from 1 large pomegranate, abt 1/2 lb

Preheat oven to 325F (165C). In a heavy flameproof casserole or Dutch oven with a lid, heat oil over medium heat. Add rump roast; brown on all sides.

When roast is brown, pour off all fat and pan juices. Scatter onion and garlic slices around roast. Season n with cinnamon, pepper, ginger, and orange zest. Add tomatoes and stock. Bring to a simmer.

Cover and bake until meat is fork tender, about 2¼ hours. Turn meat and baste with pan juices 2 to 3 times during cooking time. When roast is done, remove meat from casserole; keep warm.

Skim any fat from the pan juices. Return casserole to stove. Bring to a boil over medium-high heat and cook until reduced by half. Pour sauce through a sieve, pressing solids to extract their flavor and thicken the sauce. Return strained sauce to casserole. Discard solids. Add pomegranate seeds to sauce. Simmer until heated through.

Transfer roast to a carving board and slice against the grain into ¼-inch (¾ cm) slices. Arrange slices on a heated serving platter. Nap with sauce. Sprinkle with ground walnuts. (Making 12 servings) Per serving: calories, 198 protein, 22 g carbohydrate, 9 g fat, 8 g (calories from fat, 36%) dietary fiber, 1 g cholesterol, 64 mg sodium, 46 mg potassium, 454 mg

Exchanges: 3 medium-fat meat, 1 bread/starch Joslin Diabetes Gourmet Cookbook

Posted to recipelu-digest Volume 01 Number 176 by Reggie Dwork <reggie@...> on Oct 28, 1997

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