Creole Pot Roast Piquant
- 4 lb Pot Roast; (3-4 lbs.)
- 1/4 c Potato Starch
- 2 ts Salt
- 1/4 ts Pepper
- 2 tb Peanut Oil
- 1 c Tomatoes; chopped ripe
- -Creole tomatoes
- 2 Onions; halved & sliced
- 1/4 ts Ginger
- 1 c Orange Juice
- 1/2 c Passover Red Wine
Source: Marilyn's Passover Kitchen, from: Kosher Creole Cookbook, by, M.L.
Covert & S.P. Gerson
Coat meat with mixture of potato starch, salt & pepper. Brown on both sides
in hot oil.
Add tomatoes & onions. Cover & simmer 2 hrs. Add orange juice, wine, and
ginger; cover and continue to simmer 1 hr. longer or until meat is tender.
Posted to JEWISH-FOOD digest V97 #113 by alotzkar@direct.ca on Apr 6, 1997
Covert & S.P. Gerson
Coat meat with mixture of potato starch, salt & pepper. Brown on both sides
in hot oil.
Add tomatoes & onions. Cover & simmer 2 hrs. Add orange juice, wine, and
ginger; cover and continue to simmer 1 hr. longer or until meat is tender.
Posted to JEWISH-FOOD digest V97 #113 by alotzkar@direct.ca on Apr 6, 1997
