Texas Pot Roast
|Bottom round beef||1 Pound, trimmed of all external fat|
|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), minced|
|Ground coriander seeds||1⁄2 Teaspoon|
|Ground cumin seeds||3⁄4 Teaspoon|
|Tomato paste||6 Ounce (No Salt)|
|Water||3⁄4 Cup (12 tbs)|
|Canned chopped green chiles||3 Ounce|
|Ground black pepper||To Taste|
Brown meat on all sides in hot deep pot in its own fat.
Add onion and garlic and cook until onion is soft, about 3 minutes, stirring occasionally.
Stir in coriander, cumin, tomato paste, water, chiles and pepper.
Bring to boil; reduce heat, cover arid simmer until meat is tender, about 2 to 2 1/2 hours.
Slice thinly and freeze in portions suitable for your family, covered with sauce.