- 2 kg beef pot roast, blade cut
- 2 tabs olive oil
- 1 cup tomato puree
- 1 cup dry red wine
- 2 strips orange peel, pith removed
- 1/4 tsp sugar
- 5 cloves
- 2 cinnamon sticks
- 1 clove garlic, crushed
- 12 small white onions, peeled
Heat olive oil in large saucepan and add meat, brown on all sides. Add tomato puree and 1/2 cup wine, orange, cloves, cinnamon and garlic. Cover and bake for 3 hours at 150 C. Add onion and remaining wine, cover and cook for an extra hour or until meat is tender. Stand meat for 15 minutes before slicing.
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.