Lomo De Res Recipe - Cooking Index
Lomo De Res Recipe - Cooking Index
| 3 lbs | 1362g / 48oz | Beef rump roast |
| 1/2 cup | 118ml | Water |
| 1 1/2 cups | 355ml | Cola soft drink |
| 6 tablespoons | 90ml | Butter |
| 5 | Red bell peppers - sliced lengthwise | |
| 2 | Whole cloves | |
| 1 | Bay leaf | |
| 1 section | Cilantro | |
| 1 section | Parsley | |
| 1 | Red onion | |
| 1 | Garlic head - cloves separated, (small) | |
| And peeled | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Place meat in large pot or bowl. Add water and 1/2 cup cola. Marinate 1 hour.
Remove meat and place in roasting pan greased with some of butter; pan should be small enough to hold meat snugly. Arrange bell peppers, cloves, bay leaf, cilantro and parsley around meat. Add marinating liquid so that it comes halfway up sides of roast.
Puree onion and garlic cloves with remaining 1 cup cola. Add salt and pepper to taste. Pour over meat. Dot with remaining butter. Cover and bake at 350 degrees until meat is tender, 2 hours to 2 hours 30 minutes, basting frequently.
Remove from pan and slice with sharp knife. Arrange on large serving platter and spoon warm juices from pan over slices.
This recipe yields 6 to 8 servings.
Each of 8 servings: 251 calories; 194 mg sodium; 96 mg cholesterol; 12 grams fat; 5 grams carbohydrates; 30 grams protein; 0.33 gram fiber.
Source:
The Los Angeles Times, 09-22-1999
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