Carne claveteada (pot roast studded with almonds and bacon) from The Essential Cuisines of Mexico: Revised and updated by Diana Kennedy

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • amraub on October 31, 2012

    Sauce wasn't quite as flavourful as I had hoped it would be, but beef came out very nicely - incredibly tender and rich. I used crossrib instead of brisket and added a bit extra water during the first cooking time.

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