1. Season meat lightly w/salt & pepper. 2. Heat the butter & oil in a Dutch oven. Saute the onions & garlic till the onion is transparent. 3. Add the meat & brown it lightly. Stir in the flour & saute to a nut-brown color. 4. Add gingerbread cubes, cloves, bay leaves, basil & cumin. Mix well. 5. Add stock, tomato puree, red wine & vinegar. Cover & simmer for 1 1/2 hrs over low-heat. 6. Serving Suggestions: Add a little Tobasco or Worcestershire sauce if a more pungent flavor is desired. Serve w/boiled rice or buttered noodles + braised cabbage or red beans. 7. NOTE: While the recipe calls for a rib steak, I would be more inclined to use sirloin, round or even Swiss steak w/the extended cooking time to tenderize. ---------------------------------------------------------------------------
Nutrition
Ingredients
