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Recipe Name: Annie Mae Jones' Spiced Pot Roast With Fresh Figs Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 8

1 4-5 lb bottom or top round
of beef
1 Teaspoon(s) Ginger, Ground
1/4 Cup(s) Flour
2 Teaspoon(s) Salt
1/4 Teaspoon(s) Black pepper
2 Tablespoon(s) Oil
2 Onions, peeled and chopped.
1 Tomatoes, 16 oz
1 Cup(s) Beef stock
1 Red pepper, seeded/chopped
12 Figs, fresh
Wipe the meat with a damp cloth. Combine the ginger, flour, salt, and
pepper, and rub mixture into meat. Heat oil in a large heavy pot; add
the meat and brown it well on all sides. Add the onions, tomatoes,
stock, and red pepper. Bring to a boil, cover, lower heat, and let
simmer for 2-1/2 to 3 hours, or until meat is tender. Add figs for the
last 15 minutes of cooking. Place meat on serving platter and surround
with figs. Let cooking liquid in pot cool slightly, the remove all
surface grease possible. Reheat and serve separately to spoon over
slices of meat. per Diane Lazarus File

Nutrition (calculated from recipe ingredients)
Calories: 113
Calories From Fat: 45
Total Fat: 5g
Cholesterol: 1.9mg
Sodium: 1404.2mg
Potassium: 255.2mg
Carbohydrates: 14.4g
Fiber: 1.6g
Sugar: 7.3g
Protein: 3.5g

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