Annie Mae Jones' Spiced Pot Roast With Fresh

Recipe Ingredients

5 lbs	2270g / 80oz	Beef bottom or top round
1 teaspoon	5ml	Ginger - ground
1/4 cup	15g / 0.5oz	Flour
2 teaspoons	10ml	Salt
1/4 teaspoon	1.3ml	Black pepper
2 tablespoons	30ml	Oil
2 tablespoons	30ml	Onions - peeled and chopped. (medium)
1 can		Tomatoes - (16 oz)
1 cup	237ml	Beef stock
1		Red pepper - seeded/chopped
12		Figs - fresh

Recipe Instructions

Wipe the meat with a damp cloth. Combine the ginger, flour, salt, and pepper, and rub mixture into meat. Heat oil in a large heavy pot; add the meat and brown it well on all sides. Add the onions, tomatoes, stock, and red pepper. Bring to a boil, cover, lower heat, and let simmer for 2-1/2 to 3 hours, or until meat is tender. Add figs for the last 15 minutes of cooking.

Place meat on serving platter and surround with figs. Let cooking liquid in pot cool slightly, the remove all surface grease possible. Reheat and serve separately to spoon over slices of meat.

Source:
Parade Magazine - September 22, 1996

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