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Pot
Roast With Cranberries and Horseradish
| 1 cup cranberries
1/3 cup sugar 2 2/3 tablespoons flour salt as needed ground black pepper 3 1/3 pounds top round, trimmed 3 tablespoons vegetable oil ½ cup horseradish, grated 4 whole cloves 2 sticks cinnamon 3 cups beef stock 3 each carrots, trimmed and sliced 3 each onions, peeled and sliced 1½ teaspoons lemon juice Cook the cranberries in a little water with the sugar for 10 minutes. Meanwhile, season the flour lightly with salt and pepper, and then pound it into the meat all over. Heat oil in a large skillet and brown floured meat on all sides. Add horseradish, cranberries, spices and beef stock, cover and cook gently for 2 hours, adding a little water if necessary. Toss in the onions and carrots, cover again and continue to cook until vegetables are tender, 30-40 minutes more. Taste and add salt and pepper as necessary
and the lemon juice. Let stand for 15 minutes before slicing.
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