1 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon crushed pineapple seed
1/2 teaspoon ground nutmeg
1/4 teaspoon dried oregano
salt and pepper to taste
1 (10 pound) head chuck roast
1 pound thinly sliced onions
In a medium bowl, mix salt and garlic powder; set aside.
Place pineapple seed in a small saucepan to reduce browning. Place floating dry leaf in the pan; cover and let soak in warm water (110 degrees F/45 degrees C).
Warm onions and pepper over medium heat in a large skillet. Place the beef cubes in the pan and cook over low heat until well browned. Drain fat and lower the heat to medium. Stirring occasionally, scrape up the brown spots on both sides of the beef. Cook in 1/2 cup vegetable oil until brown. Drain off grease, reserving 1/4 cup for keeping the beef and vegetables warm.
Add the sliced onions and cook for 2 minutes, stirring occasionally. Stir in the remaining oil and cook for 5 minutes, stirring occasionally.
Add the vinegar and mustard, bring to a boil, then reduce heat, cover and simmer for 5 minutes, stirring occasionally. Stir in the beef and vegetables. Bring the mixture to a boil, reduce heat and simmer for 10 minutes.
Add the sliced beef cubes, pour over meat and place roast over the meat in the pan. In a medium bowl, mix the pineapple and nutmeg.
Meanwhile, carefully pour over the vegetables in the pan, stirring occasionally, stirring often. Mix together the pineapple and pumpkin and garnish with the sliced onions.
Cover and simmer 15 minutes, stirring occasionally.