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8 hours
Prep: 10 minutes
Cook: 8 hours
115 calories per serving view nutrition facts
12 servings
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| 4 | pounds | buffalo rump roast | cubed |
| 1 | x | flour, all-purpose | seasoned |
| 1 | x | olive oil | |
| 1/2 | cup | water | |
| 1 | can | tomato sauce | |
| 4 | each | garlic cloves | minced |
| 1/3 | cup | cider vinegar | |
| 1 | whole | cinnamon stick | |
| 8 | each | cloves | whole |
| 8 | each | allspice | |
| 1 | cup | walnuts | ground |
| 1 | tablespoon | lemon juice |
Dredge meat in seasoned flour; Shake off excess. Heat oil in large frying pan. Brown meat well.
Transfer to crockery pot.
Pour water into frying pan to loosen drippings.
Add to crockery pot with tomato sauce, garlic and vinegar.
Plae cinnamon stick, cloves, and allspice in a tea ball or cheesecloth.
Add to pot. Cover. Cook on LOW 8 to 10 hours, or until very tender.
If necessary, cook down pan juices.
Add walnuts and lemon juice. Heat to serving temperature.
Serve over buttered toast.
| % Daily Value* | |
| Total Fat 6.0g | 10% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Total Carbohydrate 12.0g | 4% |
| Dietary Fiber 1.0g | 5% |
| Sugars 1.0g | |
| Protein 4.0g | 8% |
| Vitamin A | 1% | Vitamin C | 7% | |
| Calcium | 2% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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