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How To make Loren Martin's Spiced Pot Roast
1/2 ts Crushed red pepper
4 Cl Garlic, crushed
1/2 ts Cumin
4 ts French mustard
3/4 ts Tumeric
1 1/4 tsp ginger
1 t Rosemary
1 t Lemon pulp
1 1/2 tbs sugar
1 t Salt
3 tb Poppy seeds
1/2 c Vinegar
1/3 c Tomato puree
3 Bay leaves
2 Cloves
2 Onions, chopped
This is the ROAST WITH SOUL!!!! Place the crushed red pepper, garlic, cumin, mustard, tumeric, ginger, rosemary, lemon pulp, sugar, salt, poppy seeds and vinegar in a blender. Then, blend for about 30 seconds. Put 2 pound beef roast in large bowl and pour blended herbs and spices over meat; let marinate for 6 hours. Heat oil in skillet; add cloves and bay leaves and fry themn for 4 minutes; add onions and fry until they are soft. Turn off heat and let oil become lukewarm. Add meat and simmer for about an hour. Then, pour on tomato puree and increase heat; cook until meat is tender. This is a great recipe to mix together and pour over a roast in a crock pot; let cook for about 8 hours on LOW.
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Difficulty Level: 2/5
Ingredients:
1 ea. standing rib roast 4-6 bone
1 Cp. fresh rosemary
1 Cp. fresh oregano
1 Cp. fresh thyme leaves
2 Cp Italian parsley (stems are ok)
12 ea. Cloves Garlic, chopped
4 Tbsp. Branch & Vine Black Garlic Sea Salt
2 Tbsp. Coarse Black Pepper
1 Cp. Branch & Vine Garlic Olive Oil
Let the roast rest at rest temperature for at least 15-30 minutes
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Directions:
1. Heat the oil in a large pan. Add the beef (cut into 2 inch pieces) and stir-fry it over low heat for 5 minutes.
2. Add the onion, garlic, Peruvian yellow hot pepper paste (Ají Amarillo), Peruvian sun dry yellow hot pepper paste (Ají Mirasol), black pepper, cumin and mix them altogether. Add the cilantro (grinded with 2 cups of water in a food processor) and cook the stew until the beef is tender.
3. Season with salt and pepper as necessary. Add sweet peas to the stew and cook everything for 3 additional minutes. Finally, add the lime juice.
Serve with rice, cooked yuca and white kidney beans.
Serves 6 to 8