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Creole Pot Roast Piquant

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Cajun/creol Ethnic Meat Passover

Ingredients:

  • 4 lb Pot Roast; (3-4 lbs.)
  • 1/4 c Potato Starch
  • 2 ts Salt
  • 1/4 ts Pepper
  • 2 tb Peanut Oil
  • 1 c Tomatoes; chopped ripe Creole tomatoes
  • 2 Onions; halved & sliced
  • 1/4 ts Ginger
  • 1 c Orange Juice
  • 1/2 c Passover Red Wine

Directions:

Source: Marilyn's Passover Kitchen, from: Kosher Creole Cookbook, by, M.L. Covert & S.P. Gerson
 
Coat meat with mixture of potato starch, salt & pepper. Brown on both sides in hot oil.
 
Add tomatoes & onions. Cover & simmer 2 hrs. Add orange juice, wine, and ginger; cover and continue to simmer 1 hr. longer or until meat is tender. Posted to JEWISH-FOOD digest V97 #113 by alotzkar@direct.ca on Apr 6, 1997