Difference between revisions of "Swedish Pot Roast II"
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Combine Spices With [[salt]] And [[pepper]] And Rub Into Meat.Brown in 2 Tablespoons Fat on All Sides. Add [[Onion]], [[garlic]] AndBrown [[granulated sugar|sugar]] Dissolved in Wine And [[bay leaf|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]]. | Combine Spices With [[salt]] And [[pepper]] And Rub Into Meat.Brown in 2 Tablespoons Fat on All Sides. Add [[Onion]], [[garlic]] AndBrown [[granulated sugar|sugar]] Dissolved in Wine And [[bay leaf|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]]. | ||
| − | == | + | ==References== |
| + | <references/> | ||
* [http://Groups.Yahoo.Com/Group/Pressurecookerrecipes/ Pressurecookerrecipes Y-Group] | * [http://Groups.Yahoo.Com/Group/Pressurecookerrecipes/ Pressurecookerrecipes Y-Group] | ||
Latest revision as of 14:48, 31 March 2012
Ingredients
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.
