| 4 tbl Or more butter or oil for searing meat | | 5 lb Beef roast tied with butcher's cord | | 12 cup Flour | | 1 tsp Cinnamon | | 1 tsp Salt | | 1 tsp Dried sweet basil, crushed | | 1/2 tsp Dried rosemary, crushed | | 1/4 tsp Thyme | | 1 cup Dates, pits removed, cut in halves | | 1 cup Dried figs, stems removed, cut in strips | | 1/2 cup Dried apple rings, cut in halves | | 2 tbl Brown sugar or honey | | 1 1/2 cup Beef stock | | BATTER | | 1 cup Flour | | 1 x Egg | | 2/3 cup Milk | | 1/4 tsp Salt | | 1/2 tsp (scant) baking powder | | 1/4 cup Chopped fresh parsley, crushed |
| | Preheat oven to 350 degrees F. In Dutch oven or cast-iron pot (either having tight covers) melt the butter . | | Dredge the roast with the mixture of flour , cinnamon , and salt , and thoroughly sear in the heated butter, browning all sides. | | Mix basil , rosemary , and thyme . Mix spices with combined dates , figs , and apples . | | Arrange spiced fruits around the meat. Sprinkle sugar or drizzle honey on fruits. | | Carefully pour on beef stock around the edges of the pot so as to avoid 'flooding' any food surfaces. Cover tightly. | | Bake at 350 degrees F for 3 hours, or until tender. Remove from oven to cool for 30 minutes. Increase oven heat to 450 degrees F. Prepare a very thick batter by vigorously stirring all batter ingredients except parsley . Add extra flour if necessary. | | Add chopped parsley to the batter. | | Pour batter over the roast allowing the excess to trickle down into the gravy . Return meat to hot oven (450 degrees F) for 5 to 10 minutes so that coating browns nicely. | | Cut the roast in its dough jacket. Serve the 'crisps' which formed in the juices, along with the gravy and fruit. |
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