Ingredients
3 lb boneless chuck roast
2 tbsp vegetable oil
2 garlic cloves, crushed
1 cup chopped onion
1 tsp salt
16 oz tomato sauce
4 oz can chopped green chiles - undraine, d
2 tbsp sugar
1 tbsp all-purpose flour
1 tbsp each cocoa and chili powder
1 tsp dried whole oregano
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground cinnamon
1 tsp grated orange rind
1/2 cup almonds, ground & blanched
8 boiling onions, peeled
3 medium yellow squash, in 1 pieces
1/4 cup almonds, slivered & toasted
GARNISHES (OPT'L
1 fresh parsley sprigs
1 cherry tomatoes
Directions
Brown roast on all sides in hot oil in a large Dutch oven; remove
roast, reserving drippings. Set aside.
Saute garlic and chopped onion in pan drippings for 5 minutes, or
until onion is tender. Add salt, tomato sauce and chopped green
chiles, stirring well.
Combine sugar, flour, cocoa, chili powder, oregano, cumin, coriander
and cinnamon in a small bowl; stir well.
Add sugar mixture, orange rind and ground almonds to tomato mixture in
Dutch oven; stir well.
Return roast to Dutch oven; cover, reduce heat to low, and cook 2
hours or until meat is tender. Add boiling onions and squash to
Dutch oven; cook an additional 20 minutes or until vegetables are
tender.
Remove roast to a serving platter; spoon sauce over roast. Arrange
vegetables around roast and sprinkle with slivered almonds. If
desired, garnish with parsley sprigs and cherry tomatoes.
Yield: 6 to 8 servings.
From _Parishables_ by St. Paul's Episcopal Church/Cleveland Heights,
OH. In _America's Best Recipes: A 1989 Hometown Collection_.
Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 173. ISBN
0-8487-0765-6.
Servings: 1 batch
Pot Roast Caribe Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Meat
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Written recipes as a concept can be found way back into ancient history, in truth as far back into history as pharonic Egypt, and possibly even further. Having said that, these, old cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe discovered, according to food historians is a collection of tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Continuing our culinary historical journey, we have two recipe books which were published in the 1300s : a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these two books are not about the indian curry that we all know today, but rather recipes for the types of food prepared by the chefs of the nobility of that period. Later on, in the 15th century, knights returning from the crusades brought us many foods and spices from the East, including spices such as coriander, parsley, basil and rosemary. The introduction of these new tastes led to an increase in books on cooking, the majority of which still exist in private collections. Over the succeeding few hundred years, the wealthy families of Europe competed to serve up the most extravagent meals, and as a result chefs and their collection of recipes were at a premium. Notwithstanding that, it was during the nineteenth century that fine cooking and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collating, trying out, and publishing recipes of the day. When we get to the twentieth century, recipe books were in great demand, as a result of increased literacy, leisure time and having more disposable income. The TV revolution brought us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Pot Roast Caribe recipe.
