Difference between revisions of "Repost Swedish Pot Roast"
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* 4 [[bay leaf|bay leaves]] | * 4 [[bay leaf|bay leaves]] | ||
| − | == | + | == Procedures == |
Combine [[nutmeg]], [[cinnamon]], [[ginger]], [[salt]] And [[pepper]] And Rub Into Meat. HeatCooker And Melt Fat. Brown meal Well on All Sides. Add [[Onion]], [[garlic]],[[brown sugar]] Dissolved in Win And [[bay leaf|bay leaves]]. Close Cover Securely. PlacePressure Regulator on Vent Pipe And Cook 40 Minutes With PressureRegulator | Combine [[nutmeg]], [[cinnamon]], [[ginger]], [[salt]] And [[pepper]] And Rub Into Meat. HeatCooker And Melt Fat. Brown meal Well on All Sides. Add [[Onion]], [[garlic]],[[brown sugar]] Dissolved in Win And [[bay leaf|bay leaves]]. Close Cover Securely. PlacePressure Regulator on Vent Pipe And Cook 40 Minutes With PressureRegulator | ||
Latest revision as of 18:28, 26 June 2012
Ingredients
- 4 lb Beef Chuck or Brisket
- 1 T. nutmeg
- 1 T. cinnamon
- 1 T. ginger
- 2 T. salt
- 1/8 T. pepper
- 2 T. Fat
- 2 onions, Sliced
- 1 clove garlic, Diced
? C. brown sugar ? C. red wine or vinegar
Procedures
Combine nutmeg, cinnamon, ginger, salt And pepper And Rub Into Meat. HeatCooker And Melt Fat. Brown meal Well on All Sides. Add Onion, garlic,brown sugar Dissolved in Win And bay leaves. Close Cover Securely. PlacePressure Regulator on Vent Pipe And Cook 40 Minutes With PressureRegulator
Rocking Slowly. Let Pressure Drop of Its Own Accord.
