* Exported from MasterCook *

TOMATO AND THYME BEEF POT ROAST

Recipe By :The AUSSIE LC GOURMET
Serving Size : 8 Preparation Time :2:15
Categories : 5-10G Low Carb Aus. Womens Weekly
Meat Beef-Veal Pot Roast Regional Australian
Regional Spanish Zold


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 kg beef -- silverside, 4lb
10 cl garlic
10 sprigs fresh thyme
2 tbsp olive oil
1 can tomatoes -- (425 g )
1 1/2 cups beef stock
1/4 cup tomato paste
1/4 cup red wine vinegar
2 tsp chopped fresh thyme -- extra
100 gr quince -- paste 4oz

Cut 10 deep slashes in top of beef, insert garlic cloves and thyme sprigs into slashes. Heat oil in large pan; cook beef until well browned all over. Add undrained crushed tomatoes and all remaining ingredients; simmer, covered, for about 2 hours or until beef is tender. Remove beef from pan, cover, keep warm. Boil tomato mixture in pan uncovered, about 15 minutes or until thickened slightly. Slice beef thinly serve with tomato mixture.


Cuisine:
"Spanish"












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Per Serving (excluding unknown items): 1340 Calories; 53g Fat (33.8% calories from fat); 51g Protein; 181g Carbohydrate; 23g Dietary Fiber; 167mg Cholesterol; 652mg Sodium. Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1 Vegetable; 11 1/2 Fruit; 6 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0