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Freeze 1 pound of chuck roast for about 15 minutes. (This keeps the meat from turning into mush.) Cut meat into 1/2-to-1-inch cubes.
Put into the food processor and give it 20 to 22 pulses or until coarsely ground.(Coarsely ground meats are the most juicy and tender.) Feel free to stir in minced garlic, herbs or other seasonings after the meat is ground.
In a small saucepan, combine the water, grape juice, apricots, sugar, honey, lemon strip, clove,…
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Remove the papery oter skin. It tends to flake and burn, and you don't want it in your final…
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