Glace Beef La Louisanne

Recipe Ingredients

1		Rump roast
		Marinade
1 cup	237ml	Whiskey or bourbon
1/2 cup	118ml	Honey
1/2 cup	118ml	Worcestershire sauce
1/2 cup	118ml	Natural tenderizer - papaya
		OR peach juice
1 tablespoon	15ml	Finely ground black pepper
		Filling
1/2 cup	73g / 2.6oz	Finely chopped walnuts and
		Pistachio nuts
1 cup	146g / 5.1oz	Broccoli tips - steamed until
		Soft

Recipe Instructions

1. Carefully trim excess fat and then cut the rump so it forms a long strip (about 1/2 inch thick) and the width of the rump roast.

2. Carefully smooth the black pepper thoroughly over all the stripped rump roast. Set the roast in a shallow pan (large enough to hold roast) and smother roast in marinade. Cover and chill for several hours, the longer the better.

3. Unroll the stripped rump roast and fill with the nut and broccoli tips. Roll the roast and tie well so filling does not fall out. Place on a rotisserie. Use the marinade to baste. Cook for at least 2 hours. Remove from spit and remove ties.

Serving suggestion: Slice thin and serve on a bed of mixed rice, onions, and carrots.

Source:
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