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Prep Time: 20 Minutes Cook Time: 540 Minutes |
Ready In: 560 Minutes Servings: 6 |
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My sister-in-law sprang this one on me without telling me what was in it. That is probably a good thing because I may not have tried it had I known what was in it. This uses a strange mix of ingredients that I wouldn't have thought would go well together but they do. Ingredients:
2 lbs boneless beef chuck roast |
1/2 cup chopped onion |
1 tablespoon vegetable oil or 1 tablespoon olive oil |
1 (15 1/4 ounce) can pineapple chunks (in juice) |
2/3 cup orange juice |
2 tablespoons quick-cooking tapioca |
1 tablespoon brown sugar |
2 -3 teaspoons curry powder |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup dried fig, coarsely chopped |
3 tablespoons currants |
1 (16 ounce) can unpeeled apricot halves in light syrup, drained and halved |
4 cups hot cooked couscous or 4 cups rice |
chopped fresh cilantro |
Directions:
1. Trim all the fat you can from the meat.
2. Cut roast into 3/4-inch cubes.
3. In a big skillet, heat oil; cook meat and onion until meat is browned, stirring frequently (may have to do this in two batches); drain off fat.
4. In a 4-quart slow cooker, add the undrained pineapple, orange juice, tapioca, brown sugar, curry powder, salt, and pepper; stir to mix it all up.
5. Add the meat and onion.
6. Cover and cook on low for 7-9 hours.
7. Add in the fruit; cover and cook on high for 30 minutes or until heated well.
8. Season more to taste if needed.
9. Serve over couscous.
10. Sprinkle cilantro over the top.
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