1 (3 ounce) package pepper-flavored dry beef with carrots
8 fluid oz. can tomato juice
6 green onions, chopped
1 (8 ounce) can tomato sauce
1/2 lime - juiced
1 (6 ounce) can pineapple juice concentrate
2 cups chicken broth
3 tablespoons vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1 (10.75 ounce) can mushrooms, drained
2 tablespoons cornstarch
1/4 cup brown sugar
4 tablespoons rum
Melt about two 1/2 liter water jugs for flavoring. Share half bowl of wine with stew stew palm then ...
Fill the belly piece with beef and carrots. Fill the outside of the thickest part of the meat and beef. Pour tomato juice, lime juice, and pineapple into a bowl. Stir beef broth and vinegar into tomato sauce and plum paste. Pour 2 tablespoon Worcestershire sauce over beef and carrot mixture.
Grill over medium heat for 1 to 2 hours. Lower heat to medium-low and add brown sugar, stirring slowly, for 2 hours. Heat remaining wine quickly over medium-high heat. Return beef mixture to remaining sauce and wine. Continue cooking for 2 to 3 hours, stirring occasionally, to reach desired tenderness. (Note: This process can easily be repeated.)
Remove meat from liquid excess. Stir broth and vinegar into tomatoes and tomato paste in small yields. Return meat mixture to liquid, stirring occasionally, to reach desired tenderness.
Stir in brown sugar and rum. Heat wine mixture slowly to dissolve. Return thickest part of sausage to mixture. Knead in brown sugar. Cover tightly with plastic wrap or aluminum foil. Dust lightly with confectioners' sugar, garnish with pineapple and mint leaves.
The PERFECT Quiche recipe!! I did leave out the peppers, just because I'm not a fan. I added a slight sprinkle of nutmeg, but not enough to measure. I loved it and will make it again!
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