Recipe - Annie Mae Jones Spiced Pot Roast With Fresh Figs

1 45 pound bottom or top round
of beef
1 teaspoon Ginger, ground
One fourth cup Flour
2 teaspoon Salt
One fourth teaspoon Black pepper
2 tablespoon Oil
2 md Onions; peeled and chopped.
1 cn Tomatoes (16 oz)
1 cup Beef stock
1 Red pepper,seeded/chopped
12 Figs,fresh

Wipe the meat with a damp cloth. Combine the ginger, flour, salt, and
pepper, and rub mixture into meat.

Heat oil in a large heavy pot; add the meat and brown it well on all sides.
Add the onions, tomatoes, stock, and red pepper. Bring to a boil, cover,
lower heat, and let simmer for 2One half to 3 hours, or until meat is tender.
Add figs for the last 15 minutes of cooking.

Place meat on serving platter and surround with figs. Let cooking liquid in
pot cool slightly, the remove all surface grease possible. Reheat and serve
separately to spoon over slices of meat.

per Diane Lazarus

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip