Try this Annie Mae Jones Spiced Pot Roast with Fresh Figs recipe, or contribute your own.
Suggest a better descriptionWipe the meat with a damp cloth. Combine the ginger, flour, salt, and pepper, and rub mixture into meat. Heat oil in a large heavy pot; add the meat and brown it well on all sides. Add the onions, tomatoes, stock, and red pepper. Bring to a boil, cover, lower heat, and let simmer for 2-1/2 to 3 hours, or until meat is tender. Add figs for the last 15 minutes of cooking. Place meat on serving platter and surround with figs. Let cooking liquid in pot cool slightly, the remove all surface grease possible. Reheat and serve separately to spoon over slices of meat. per Diane Lazarus File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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Serving Size: 1 Serving (129g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 58 | ||
Calories from Fat: 22 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 238.5mg | 8 % | |
Potassium 249.7mg | 7 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 5.6g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 58
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