Yield: 10 Servings
|4 pounds||Boned rump roast, (4 to 5-lbs)|
|2 cups||Red wine|
|3 larges||Onions, sliced|
|2 larges||Tomatoes, thickly sliced|
I have a UN cookbook from 1964. Each member country submitted traditional recipes (or so the intro says). There's a pot roast recipe that sounds similar. Maybe vinudage is a technique. This recipe calls for "Rump roast" which I think of as "beef" . The recipe also calls for "FAT" (we used lard or crisco/spry) In the 70's we grabbed corn oil, then.... ;-D (Carne Assada a Portuguesa)
Marinate the roast for at least 24 hours in sauce of red wine, 2 of the onions, garlic, salt, and pepper (in refrigerator). Turn meat occasionally.
Cook remaining sliced onion in hot fat in Dutch oven or heavy kettle with lid, until onion is brown; remove onion and save. Brown drained and dried roast on all sides in hot fat; add browned onion and marinade to roast; add water to cover approximately ⅔ of the meat. Cover tightly; simmer, turning meat occasionally, for 4 to 4-½ hours or until meat is fork tender. During last hour of cooking add sliced tomatoes; remove cover during last 30 minutes. Sauce can be strained and thickened, if desired.
Yield 8-10 servings. Posted to Kitmailbox Digest by PATh <phannema@...> on Apr 04, 1997