You may also like
Categories:
buffalo rump roast flour olive oil water tomato sauce garlic apple cider vinegar cinnamon sticks allspice walnuts ground lemon juice
Viewed: 55 - Published at: 6 years agoIngredients
- 4 pounds buffalo rump roast cubed
- 1 x flour, all-purpose seasoned
- 1 x olive oil
- 1/2 cup water
- 1 can tomato sauce
- 4 each garlic cloves minced
- 13 cup apple cider vinegar
- 1 whole cinnamon sticks
- 8 each cloves whole
- 8 each allspice
- 1 cup walnuts ground
- 1 tablespoon lemon juice
Method
- Dredge meat in seasoned flour; Shake off excess.
- Heat oil in large frying pan.
- Brown meat well.
- Transfer to crockery pot.
- Pour water into frying pan to loosen drippings.
- Add to crockery pot with tomato sauce, garlic and vinegar.
- Plae cinnamon stick, cloves, and allspice in a tea ball or cheesecloth.
- Add to pot.
- Cover.
- Cook on LOW 8 to 10 hours, or until very tender.
- If necessary, cook down pan juices.
- Add walnuts and lemon juice.
- Heat to serving temperature.
- Serve over buttered toast.
