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Persian Pot Roast |
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| Course : |
Diabetic |
| From: |
HungryMonster.com |
| Serves: |
12 |
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Ingredients:
| 1 |
tablespoon |
walnut oil |
| 2 3/4 |
pounds |
rump roast -- trimmed of all fat |
| 2 |
large |
onions -- abt 3/4 lb -- slice, separated into rings |
| 2 |
cloves |
garlic -- thinly sliced |
| 1 |
teaspoon |
ground cinnamon |
| 1/4 |
teaspoon |
ground ginger |
| 1 |
teaspoon |
grated orange zest |
| 6 |
large |
plum tomatoes -- abt 1 1/2 lb -- seeded and chopped |
| 1 1/2 |
cups |
beef stock |
| 1 |
tablespoon |
ground walnuts -- for garnish |
| 1 |
teaspoon |
freshly ground pepper -- to taste |
| 1/2 |
pound |
seeds from 1 large pomegranate -- abt 1/2 lb |
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Preparation:
Preheat oven to 325F (165C). In a heavy flameproof casserole or Dutch oven with a lid, heat oil over medium heat. Add rump roast; brown on all sides. When roast is brown, pour off all fat and pan juices. Scatter onion and garlic slices around roast. Season n with cinnamon, pepper, ginger, and orange zest. Add tomatoes and stock. Bring to a simmer.
Cover and bake until meat is fork tender, about
2 1/4 hours. Turn meat and baste with pan juices 2 to 3 times during cooking time. When roast is done, remove meat from casserole; keep warm. Skim any fat from the pan juices. Return casserole to stove. Bring to a boil over medium-high heat and cook until reduced by half. Pour sauce through a sieve, pressing solids to extract their flavor and thicken the sauce. Return strained sauce to casserole. Discard solids. Add pomegranate seeds to sauce. Simmer until heated through.
Transfer roast to a carving board and slice against the grain into 1/4-inch (.75 cm) slices. Arrange slices on a heated serving platter. Nap with sauce. Sprinkle with ground walnuts. (Making 12 servings) |
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Nutritional Information:
calories, 198 protein, 22 g carbohydrate, 9 g fat, 8 g (calories from fat, 36%) dietary fiber, 1 g cholesterol, 64 mg sodium, 46 mg potassium, 454 mg |
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