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Preparation time
20 minutes
Total time:
2 hours 50 minutes
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Ingredients
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3 lbs (1.5 kg) boneless beef blade roast
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2 onions, peeled and halved
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2 tablespoons (30 ml) oil
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4 cups (1 litre) chicken broth
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4 cups (1 litre) water
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1/2 lb (225 g) salt pork, cut into 2 thick slices
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4 lb (2 kg) medium carrots, yellow and orange, peeled
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4 fresh or frozen whole tomatoes
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1 medium rutabaga, peeled and cut into 6 wedges
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1/2 cup (125 ml) chopped arugula
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Salt and pepper
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Directions
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In a large pan, brown meat in oil. Season with salt and pepper. Set aside on a plate. Do the same with onions. Return meat to the pan with onions.
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Add broth, water and salt pork. Bring to a boil and simmer uncovered for about 30 minutes. Add vegetables, cover and cook on low heat for about 2 hours or until meat is fork tender.
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Just before serving, sprinkle with arugula and serve with crusty bread.
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