Annie Mae Jones' Spiced Pot Roast with Fresh Figs
Yield
6 servingsPrep
25 minCook
3 hrsReady
3 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
beef
top round |
|
| 1 | teaspoon |
ginger
ground |
|
| ¼ | cup |
all-purpose flour
|
|
| 2 | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | medium |
onions
peeled and chopped |
|
| 16 | ounces |
tomatoes
|
|
| 1 | cup |
beef stock
prefer veal stock if possible |
|
| 1 | each |
sweet red bell peppers
seeded, |
|
| 12 | each |
figs
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef
top round |
|
| 5 | ml |
ginger
ground |
|
| 59 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 2 | medium |
onions
peeled and chopped |
|
| 462.4 | ml/g |
tomatoes
|
|
| 237 | ml |
beef stock
prefer veal stock if possible |
|
| 1 | each |
sweet red bell peppers
seeded, |
|
| 12 | each |
figs
fresh |
|
Directions
Wipe the meat with a damp cloth.
Combine the ginger, flour, salt, and pepper, and rub mixture into meat.
Heat oil in a large heavy pot; add the meat and brown it well on all sides.
Add the onions, tomatoes, stock, and red pepper.
Bring to a boil, cover, lower heat, and let simmer for 2½ to 3 hours, or until meat is tender.
Add figs for the last 15 minutes of cooking.
Place meat on serving platter and surround with figs.
Let cooking liquid in pot cool slightly, the remove all surface grease possible.
Reheat and serve separately to spoon over slices of meat.
