Ingredients

4 pounds rump roast cubed
Seasoned flour as needed
Olive oil
1/2 C. water
8 oz. tomato sauce
4 garlic cloves minced
1/3 C. cider vinegar
1 whole cinnamon stick
8 whole cloves
8 allspice
1 C. ground walnuts
1 Tbsp. lemon juice
Sliced sourdough French bread toasted

Cooking Instructions

Dredge meat in seasoned flour, shake off excess. Heat oil in large frying pan. Brown meat well. Transfer to crockery pot. Pour water into frying pan to loosen drippings. Add to crockery pot with tomato sauce, garlic and vinegar. Place cinnamon stick, cloves, and allspice in a teach ball or cheesecloth. Add to pot. Cover. Cook on low 8 to 10 hours, or until very tender. If necessary, cook down pan juices. Add walnuts and lemon juice. Heat to serving temperature. Serve over buttered toast.
 
 
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