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Beef: Piquant Creole Pot Roast - meat

Posted by : Lita Lotzkar

Yield: 8 servings

4 lb Pot Roast; (3-4 lbs.)
1/4 c Potato Starch
2 t Salt
1/4 t Pepper
2 T Peanut Oil
1 c Tomatoes; chopped ripe

-Creole tomatoes
2 Onions; halved & sliced
1/4 t Ginger
1 c Orange Juice
1/2 c Passover Red Wine

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.

------
Source: Marilyn's Passover Kitchen,
from: Kosher Creole Cookbook, by, M.L. Covert & S.P. Gerson

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