Polynesian Pot Roast
|Beef pot roast||3 Pound|
|Cooking oil||2 Tablespoon|
|Flaked coconut||1⁄4 Cup (4 tbs)|
|Apricot pineapple preserves||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Tablespoon|
|Ground ginger||1⁄2 Teaspoon|
|Grated lemon peel||1⁄2 Teaspoon|
|Cold water||2 Tablespoon|
|Hot cooked rice||2 Cup (32 tbs)|
In 12-inch skillet brown the pot roast slowly in hot oil. (Electric skillet 350°.)
Sprinkle meat with a little salt.
Combine flaked coconut, pineapple-apricot preserves, the 1/4 cup water, vinegar, soy sauce, ginger, lemon peel, and pepper.
Pour mixture over meat.
Cover skillet tightly; reduce heat (220°).
Simmer till meat is tender, 2 to 21/4 hours.
Add water during cooking, if necessary.
Remove meat to heated platter; keep warm.
Skim fat from pan juices.
Measure pan juices; add water to make 1 cup.
Return pan juices to skillet.
Blend together cornstarch and the 2 tablespoons cold water; add to pan juices.
Cook and stir over low heat till thickened and bubbly.
Spoon some sauce over meat; pass the remainder with roast.
Garnish meat with pineapple rings and watercress or parsley.
Serve with hot cooked rice.