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3 to 4 lb. chuck roast Vegetable oil 4 large cloves garlic, chopped 1 large onion, sliced 1 can (28 oz) tomatoes 1/2 cup red wine, optional 1 stick cinnamon 5 whole cloves 1/2 t. whole allspice 1 t. ground cumin 1/4 t. red pepper 1 T. salt 1 T. vinegar Dash of sugar
Cut the roast into serving pieces and brown in oil in a deep skillet or Dutch oven. spread garlic and onion over meat along with tomatoes. Add red wine, if desired, and the remaining ingredients. Simmer slowly for 4 hours or until meat is fork tender. Serve with plenty of French bread, red wine and a green salad. The meat may be served over the bread. This recipe is from the matriarch of the Andrade family of San Leandro, who came from the Madeira Islands. Source: Dorothy Perkins