| Property | Value |
|---|
| rdfs:label | |
| rdfs:comment | - Beef Pot Roast, Chuck Or Brisket (4 Lb.)
* 1 Tsp. nutmeg
* 1 Tsp. cinnamon
* 1/2 Tsp. ginger
* 2 Tsp. salt
* 1/8 Tsp. pepper
* 2 onions, Sliced
* 1 clove garlic, Diced
* 1/2 C. brown sugar
* 1/2 C. red wine or vinegar
* 4 bay leaves Combine Spices With salt And pepper And Rub Into Meat.Brown in 2 Tablespoons Fat on All Sides. Add Onion, garlic AndBrown sugar Dissolved in Wine And bay leaves. Cover SecurelyAnd Simmer Over Low Heat at Least 1 Hour. Thicken Juice With 1To 3 Teaspoons cornstarch Dissolved in 1/4 Cup water.
|
| dcterms:subject | |
| abstract | - Beef Pot Roast, Chuck Or Brisket (4 Lb.)
* 1 Tsp. nutmeg
* 1 Tsp. cinnamon
* 1/2 Tsp. ginger
* 2 Tsp. salt
* 1/8 Tsp. pepper
* 2 onions, Sliced
* 1 clove garlic, Diced
* 1/2 C. brown sugar
* 1/2 C. red wine or vinegar
* 4 bay leaves Combine Spices With salt And pepper And Rub Into Meat.Brown in 2 Tablespoons Fat on All Sides. Add Onion, garlic AndBrown sugar Dissolved in Wine And bay leaves. Cover SecurelyAnd Simmer Over Low Heat at Least 1 Hour. Thicken Juice With 1To 3 Teaspoons cornstarch Dissolved in 1/4 Cup water.
|
