Easy Recipe Finder
Recipe Feeder
2 tbsp cooking oil 30 mL
4-5 lb boneless beef chuck roast 2 kg
1 tbsp ground cinnamon 15 mL
2 tsp ground ginger 10 mL
2 cups tomato juice 500 mL
2 tsp sugar 10 mL
2 tsp vinegar 10 mL
1 cup chopped onion 250 mL
1 large bay leaf 1
1/2 tsp salt 2 mL
1/8 tsp pepper 0.5 mL
1/2 cup cold water 125 mL
1/4 cup flour 60 mL
Heat fat in pan. Add meat and brown well on both sides.
Combine cinnamon, ginger, sugar, tomato juice, sugar, vinegar, onion, bay leaf, salt and pepper. Pour over meat.
Bring to boil, reduce heat to low and simmer, covered, for 3 hours, until meat is tender.
Place meat on platter. Keep warm. Lift out bay leaf.
Measure liquid in pan, add water if necessary to make 2 cups/500 mL. Return liquid to pan.
Mix 1/2 cup/125 mL cold water with flour to make smooth paste. Slowly stir into liquid. Boil until liquid thickens.
4-5 lb boneless beef chuck roast 2 kg
1 tbsp ground cinnamon 15 mL
2 tsp ground ginger 10 mL
2 cups tomato juice 500 mL
2 tsp sugar 10 mL
2 tsp vinegar 10 mL
1 cup chopped onion 250 mL
1 large bay leaf 1
1/2 tsp salt 2 mL
1/8 tsp pepper 0.5 mL
1/2 cup cold water 125 mL
1/4 cup flour 60 mL
Heat fat in pan. Add meat and brown well on both sides.
Combine cinnamon, ginger, sugar, tomato juice, sugar, vinegar, onion, bay leaf, salt and pepper. Pour over meat.
Bring to boil, reduce heat to low and simmer, covered, for 3 hours, until meat is tender.
Place meat on platter. Keep warm. Lift out bay leaf.
Measure liquid in pan, add water if necessary to make 2 cups/500 mL. Return liquid to pan.
Mix 1/2 cup/125 mL cold water with flour to make smooth paste. Slowly stir into liquid. Boil until liquid thickens.
