Pepperpot Beef
List of Ingredients
4 tablespoons flour
1 teaspoon salt
1/2 teaspoon freshly-ground pepper
1/2 teaspoon ground ginger
2 pounds top round, cubed
2 tablespoons vegetable oil
1 (26-ounce) can peeled tomatoes
1/4 pound fresh mushrooms, sliced
1 bay leaf
Dash of red pepper sauce
1-1/4 tablespoons Worcestershire sauce
2-1/2 tablespoons brown sugar
2-1/2 tablespoons red wine vinegar
2 garlic cloves, minced
1 (2-ounce) jar pimientoes
1 (15-ounce) can kidney beansRecipe
In a paper bag, combine flour, salt, pepper and ginger. Add meat, close bag and shake to coat each piece. Remove meat from bag. In a large stockpot, heat oil. Add meat and brown quickly and evenly on all sides. Pour in tomatoes with liquid and stir to combine. Add mushrooms and bay leaf.
In a small bowl, combine red pepper sauce, Worcestershire, sugar, vinegar and garlic. Mix well, then add to stockpot. Stir thoroughly until all ingredients are well combined and transfer to a 2 1/2 quart casserole. Cover and cook in a 325-degree oven for 1 1/2 hours. Remove from oven, add pimiento and beans. Return to oven and continue cooking an additional 30 minutes. SERVES 8
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