Pot roasts popular
(By
CELIA TIMMS)
Pot roasts are usually popular in most households and this one-is particularly good if spicy food is enjoyed. It is marinated and cooked in apple cider and spiced with cinnamon, cloves and ginger. For 6-8 servings you will need: 3j - 41bs topside or chuck beef, in one piece 1 medium onion Small piece of root ginger 6 whole cloves Small piece of cinnamon stick or a pinch of ground cinnamon. 1| teaspoons salt 2 cups apple cider 2 tablespoons butter or fat Method: Slice onion and
place with seasonings and cider into a deep bowl. Put meat in this and leave overnight, turning meat once. Remove meat and pat dry with paper towel and brown slowly in melted butter or fat on all sides. Add the strained marinade, cover and cook very slowly for 2-3 hours or until meat is tender. When cooked remove meat to hot platter and reduce remaining juices in pan by boiling rapidly; serve as gravy.
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Bibliographic details
Press, Volume CXIV, Issue 33665, 15 October 1974, Page 6
Word Count
166Pot roasts popular Press, Volume CXIV, Issue 33665, 15 October 1974, Page 6
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