Italian Style Braised Rump Roast

Recipe Ingredients

4 lbs	1816g / 64oz	Rump roast, boneless and tied
3 lbs	1362g / 48oz	Garlic cloves (large)
2 tablespoons	30ml	Kosher salt
2 tablespoons	30ml	Freshly-ground black pepper
3 tablespoons	45ml	Olive oil
5 tablespoons	75ml	Carrots - thickly sliced (large)
3 tablespoons	45ml	Red onions - diced (large)
3		Rosemary sprigs
2 1/2 cups	592ml	Dry white wine
1/4 cup	59ml	Tomato paste
2 cups	474ml	Chicken stock

Recipe Instructions

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.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1C22 broadcast 04-28-1998) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.