Instructions
In a heavy dutch roaster pot, sear the meat and drain any excess froth. wash if necessary. Pour 4 mugs of water over the beef and poach for 1 hour until tender.
Remove beef and drain the water into a measuring mug. Add fresh water to make 4 mugs of water in aggregate. Set away.
Wipe clean pot and add oil painting, carrots and onion. Sauté for 15 twinkles over medium–high heat. Bring the beef pieces back into the pot and add spices. Mix completely.
Top with rice and a head of garlic. Pour reticent water from the beef over the rice and smoothly shake to avoid any shifting. Bring everything to a light boil also cover and poach for 30 twinkles covered.
Notes
NOTE If not using Lawry’s Seasoned swab, increase the swab and paprika by 1 tablespoon each.
In a heavy dutch roaster pot, sear the meat and drain any excess froth. wash if necessary. Pour 4 mugs of water over the beef and poach for 1 hour until tender.
Remove beef and drain the water into a measuring mug. Add fresh water to make 4 mugs of water in aggregate. Set away.
Wipe clean pot and add oil painting, carrots and onion. Sauté for 15 twinkles over medium–high heat. Bring the beef pieces back into the pot and add spices. Mix completely.
Top with rice and a head of garlic. Pour reticent water from the beef over the rice and smoothly shake to avoid any shifting. Bring everything to a light boil also cover and poach for 30 twinkles covered.
Notes
NOTE If not using Lawry’s Seasoned swab, increase the swab and paprika by 1 tablespoon each.