Italian style braised rump roast

Yield: 8 servings

Measure Ingredient
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: MICHAEL’S 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@...

~or- MAD-SQUAD@...


Recipe by: Michael Lomonaco

Converted by MM_Buster v2.0l.

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