Yield: 8 servings
|4 pounds||Rump roast; boneless and tied|
|3 larges||Garlic cloves|
|2 tablespoons||Kosher salt|
|2 tablespoons||Freshly-ground black pepper|
|3 tablespoons||Olive oil|
|5 larges||Carrots; thickly sliced|
|3 larges||Red onions; diced|
|3 \N||Rosemary sprigs|
|2½ cup||Dry white wine|
|¼ cup||Tomato paste|
|2 cups||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 2½ 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: MICHAELS PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C22 broadcast 04-28-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.