Prune roast

Yield: 1 Servings

Measure Ingredient
1 Beef; (4- to 5-pound) or pork rump roast
2 teaspoons Seasoned sale
1 cup Pitted prunes; diced
1 Onion; sliced
1 Clove garlic; minced
2 cups Water
¼ cup Cider vinegar
¼ cup Light brown sugar; or to taste
⅛ teaspoon Ground cloves
½ teaspoon Cinnamon

This is from the Los Angeles Times food section, from "Hot to Cook a Wolf" Heat heavy, deep pan. Add roast, turning to brown on all sides. Season to taste with salt and pepper. Add prunes, onion, garlic and 2 cups water.

Cover and simer until meat is tender, 3 to 4 hours.

Remove meat to hot platter. Stir in vinegar,brown sugar, cloves and cinnamon into liquid left in pan. Cook rapidly until sauce thickens. Pour sauce over and around meat. Serve with noodles.

(I added a large can of cut-up tomatoes, and then stirred in Wondra flour to thicken.)

Posted to Digest eat-lf.v097.n014 by Barbara McCormack <heyheybobbie@...> on Jan 15, 1998

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