Ingredients Jump to Instructions ↓

  1. 4 lbs 1816g / 64oz Rump roast - cubed Seasoned flour - as needed Olive oil

  2. 1/2 cup 118ml Water

  3. 8 oz 227g Tomato sauce

  4. 4 Garlic cloves - minced

  5. 1/3 cup 78ml Cider vinegar

  6. 1 Whole cinnamon stick

  7. 8 Whole cloves

  8. 8 Allspice

  9. 1 cup 237ml Ground walnuts

  10. 1 tablespoon 15ml Lemon juice Sliced sourdough French bread - toasted

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. Place 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. This recipe yields 12 servings.


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