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Ingredientes
- 4 lb rump roast cubed Seasoned flour as needed Extra virgin olive oil
- 1/2 c. water
- 8 ounce tomato sauce
- 4 x garlic cloves chopped
- 1/3 c. cider vinegar
- 1 whl cinnamon stick
- 8 whl cloves
- 8 x allspice
- 1 c. grnd walnuts
- 1 Tbsp. lemon juice Sliced sourdough French bread toasted
Direcciones
- Dredge meat in seasoned flour; shake off excess. Heat oil in large frying pan. Brown meat well. Transfer to crockery pot. Pour water into frying pan to loosen drippings. Add in to crockery pot with tomato sauce, garlic and vinegar. Place cinnamon stick, cloves, and allspice in a tea ball or possibly cheesecloth. Add in to pot.
- Cover. Cook on LOW 8 to 10 hrs, or possibly till very tender. If necessary, cook down pan juices. Add in walnuts and lemon juice. Heat to serving temperature. Serve over buttered toast.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 12 servings | |
| Calories 313 | |
| Calories from Fat 171 | 55% |
| Total Fat 19.16g | 24% |
| Saturated Fat 6.94g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 184mg | 8% |
| Potassium 574mg | 16% |
| Total Carbs 2.09g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.96g | 1% |
| Protein 31.46g | 50% |
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