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Annie Mae Jones' Spiced Pot Roast with Fresh Figs

 

62

Yield

6

servings

Prep

25

min

Cook

3

hrs

Ready

3

hrs

Trans-fat Free, High Fiber
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 854g (30.1 oz)
Amount per Serving
Calories 151154% of calories from fat
 % Daily Value *
Total Fat 90g 139%
Saturated Fat 34g 169%
Trans Fat 0g
Cholesterol 390mg 130%
Sodium 1593mg 66%
Total Carbohydrate 15g 15%
Dietary Fiber 7g 29%
Sugars g
Protein 251g
Vitamin A 38% Vitamin C 94%
Calcium 12% Iron 77%
* based on a 2,000 calorie diet How is this calculated?

 

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