|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 3 | pounds | Beef, round, bottom round, separable lean and fat, trimmed to 1/8" fat, all grades, raw 3-4 pounds | 3 | tablespoons | all-purpose flour | 1 | tablespoon | olive oil | 1 | can (28 fl oz) | tomatoes canned, diced | 3 | cups, sliced | Onion, chopped | 1 | teaspoon | salt | 2 | cups (8 fl oz) | water | 1/3 | cup | molasses | 1/3 | cup | Vinegar, apple cider | 2 1/2 | cups strips or slices | Carrots, sliced into thin coins | 1/2 | cup, packed | raisins, seedless | 1/2 | teaspoon | ground ginger |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Dredge beef in flour. Heat oil in large dutch oven; ad beef, browning on all sides. Add tomatoes, onion, salt and carrots. Combine water, molasses and vinegar, stir into beef mixture. Cover, reduce heat and simmer 2-1/2 hours or until meat is tender. Stir in raisins and ginger. Simmer an additional 30 minutes. Remove roast from pan and separate into bite size pieces and shred with 2 forks. Return shredded roast to pan and serve. |
|
