Italian Style Braised Rump Roast
 
 
* exported from bigoven * 
 
 
recipe by :michael lomonaco 
serving size :8 
cuisine : 
main ingred. : 
categories :beef main dish 
 
  amount measure ingredient, preparation method
  --------------------------------
4 lb.  rump roast --boneless and tied
3 large  garlic cloves
2 Tbsp  kosher salt
2 Tbsp  freshly-ground black pepper
3 Tbsp  olive oil
5 large  carrots --thickly sliced
3 large  red onions --diced
3   rosemary sprigs
2-1/2 cup  dry white wine
1/4 cup  tomato paste
2 cup  chicken stock
 
tie roast into a uniform shape. using tip of knife, make slits all 
over beef. using asian vegetable slicer, slice garlic paper thin. 
combine garlic with salt and pepper, mashing into a paste. stuff 
slits in beef with garlic paste. season prepared beef with salt and 
pepper. in a large deep casserole over medium heat, heat olive oil. 
add beef and brown all sides uniformly. remove. to casserole, add 
carrots, onions, and rosemary. saute and brown vegetables. add white 
wine, tomato paste, and stock. bring to a boil. return beef to the 
casserole. return to a boil, reduce, and simmer, covered for 2 to 2 
1/2 hours. test for doneness/tenderness. remove, allow to cool for 
15 minutes, and slice. serve with pan juices and vegetables over 
noodles. this recipe yields 8 to 12 servings. 
 
recipe source: michael's place with michael lomonaco 
formatted for mastercook by joe comiskey, jpmd...@prodigy.com 
 
-- 
(ID: 5443) Mirror: rec.food.recipes: Sat, Oct 30, 2004


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