Ingredients
- 3 tomatoes
- 2 garlic (cloves minced)
- 900 gr chuck roast
- 600 gr pineapple chunks
- 475 ml juice
- 130 gr carrots (sliced)
- 100 gr celery (chopped)
- 60 gr onion (chopped)
- 30 ml vegetable oil
- 24 gr flour
- 6 gr salt
- 1 gr cumin
- 1 gr coriander
- 1 gr paprika
- 1 gr ginger
- 1 gr cayenne pepper
- 1 gr turmeric parsley flakes
Dredge beef in flour and salt and brown in oil. Pour off drippings. Add spices, celery, onion and garlic. Stir in juice and water. Cook slowly 1 hour. Add carrots and cook 30 minutes more. Add pineapple and tomatoes and heat through. Garning with parsley. Makes 8 servings.
