Braised Shoulder Roast
Ingredients:
1 Boneless Red Barn Shoulder Roast 6 strips uncooked bacon ½ cup all-purpose flour ½ cup vegetable oil 2 cloves garlic, minced 1 quart tomatoes 1 large onion ½ cup green pepper 2 tsp ground cumin ½ tsp salt ½ tsp pepper
Directions:
Insert bacon strips where bones were removed from the roast. Close and bind with cotton twine.Dredge the roast in flour. Brown in hot oil in a large Dutch oven. Add the remaining ingredients, cover tightly and bring to a quick boil. Reduce heat immediately and simmer slowly until meat is tender, 3-4 hours. Cook at 225° F. Serve with noodles or rice.