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5 lb Bottom round steak, boneless chuck roast or rump roast
6 oz Grapefruit juice-frozen concentrate mixed with equal amount of water
1 c Dry red wine
1/2 c Brown sugar
1 tb Mixed pickling spice
1 ts Salt
1/4 ts Pepper
2 Bay leaves
1 Onion, medium-sliced
1/2 c Gingersnap cookie crumbs
1/2 c Raisins
1/2 c Sour cream
Marinate: Place meat in earthenware, glass or enamel bowl. Combine grapefruit juice, wine, 1/4 cup brown sugar, pickling spices, salt, pepper, bay leaves and onion in saucepan and bring to a boil. Pour over meat. Cover. Marinate in refrigerator 2 to 4 days, turning twice a day.
Cooking: If meat is fatty pat dry with paper towels and brown in skillet. Then place meat and marinade in slow cooker and cover. Slow cook (low) for 8 hours or until meat is tender. Remove meat to heated platter and keep warm in oven. Strain marinade, pour into saucepan and bring to boil. Blend in gingersnap crumbs, the remaining 1/4 c brown sugar and raisins. Stir constantly until slightly thickened. Remove from heat and blend in sour cream. Slice meat garnished with grapefruit sections and serve with sauce. 8-10 servings with 5 cups sauce.
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