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    Wednesday, June 03, 2015

    Rice topped with knuckles and tomato sauce recipe


    1 kilo beef knuckles
    mixed vegetables (onion, celery stick, carrot) cut into cubes
    2 bay leaves
    1 Tablespoon oil
    2 cups pita bread, bite size (toasted)
    2 cups medium grain rice (cooked
    2 Tablespoons ghee
    1 teaspoon garlic, finely minced
    1 Tablespoon vinegar
    1 cup crushed tomato
    salt and pepper 


    - Wash knuckles with water and vinegar, rinse and place in boiling water for 3 minutes, lift and set aside.
    - Cover knuckles with water in a large pot, boil then reduce heat and remove scum whenever appears.
    - Add mixed vegetables with spices, cook until knuckles are tender, lift and drain.
    - Heat 1 Tablespoon of oil in a saucepan over a medium heat, add knuckles and brown for few minutes.
    - Heat ghee in a saucepan, saute garlic till golden brown; add vinegar and tomato sauce, season with salt and pepper.
    - Bring to boil, reduce heat till thickened.
    - Place roasted bread in a serving deep dish, top with rice and cover with 1 to 2 cups hot stock.
    - Pour tomato sauce over rice, and then distribute knuckles pieces on top the rice, serve warm.

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    Item Reviewed: Rice topped with knuckles and tomato sauce recipe Rating: 5 Reviewed By: Mrs. Chef
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