How to make it

  • In a 6 quart Dutch oven with lid, heat oil over medium heat.
  • Brown meat well and drain off excess grease.
  • Combine water, juice, honey, brown sugar, cinnamon and ginger; pour over meat. Cover and bring to a boil.
  • Reduce heat and simmer for about 1-1/2 hours.
  • Preheat oven to 325°F.
  • Arrange carrots, sweet potatoes, squash, prunes and apricots around the meat.
  • Cover pot and place in a preheated oven.
  • Bake for 1-1/2 hours. Uncover and bake for 1 to 2 hours more, or until the meat is fork tender.
  • Remove the vegetables and fruit to a serving dish. Remove meat to a carving board, allow to rest for approximately 5 minutes before slicing against the grain.
  • If the sauce in the pan is too thin, combine 1 tablespoon of cornstarch and cold water and whisk it into the sauce to thicken. Simmer until it reaches the desired consistency, or about 15 minutes to cook the cornstarch.
  • Serve sliced meat topped with sauce and surrounded by fruit and vegetables.
  • This should serve 4.

Reviews & Comments 1

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    " It was excellent "
    mystic_river1 ate it and said...
    This is super chacha!^5
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