We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Luke 1:44 - Life Begins at Conception.

Drunken Rump Roast – Master Recipe

0
(0)
CATEGORY CUISINE TAG YIELD
Meats, Vegetables Inuit Beef, Main dish, Sf chronicl 16 Servings

INGREDIENTS

12 Peppercorns
4 Cloves; whole
1 Bay leaf
1 Thyme sprig
1 tb Vegetable oil
6 lb Rump roast; trimmed
4 cn (12 oz) beer
4 Leeks; 1/4 inch pieces
3 Onions; large, 1/4 inch dice
3 Carrots; med, 1/4 inch dice
1/2 ts Salt

INSTRUCTIONS

Tie the peppercorns,cloves, bay leaf and thyme in a piece of damp
cheesecloth.
Heat the oil in a large, heavy, nonreacataiave pot set over high heat. Add
the roast and sear on all sides until browned. Add the beer and the herb
packet to the pot. Bring to a boil, cover tightly, reduce heat, and simmer
gently for 1 1/4 hrs.
Add the leeks and onions, cover, and simmer for 30 minutes. Add the carrots
and salt, and simmer for 30 minutes longer.
Remove the roast, keep it warm, discard the cheesecloth packet and strain.
Reserve the broth and the vegetable mixture separately. There should be
about 6 1/2 cups broth.
Skim off the fat and reserve 1/2 cup broth. Rrefrigerate the remaining
broth for use in the Cheddar-Beer Soup (see recipe).
Carve four 3/8 inch thick slices of rump roast against the grain. Drizzle
with some of the reserved broth. Top each with 2-3 tablespoons of the
vegetable mixture. Serve immediately. Wrap and refrigerate the remaining
roast for later in the week.
Serves 4 with leftovers.
See notes for names of leftover recipes and other suggestions.
Also use as below:
Topping: Spoon tomato-beef sauce from the Baked Rigatoni recipe over rice
pilaf, baked potatoes or polenta. If desired, top with cheese and place
under broiler til bubbly.
Root-vegetable and beer soup. Simmer diced parsnips, turnips, rutabagas,
carrots and celery root in a little water. Add the beef-beer broth and a
little chopped fresh marjoram. Simmer for 5 minuites. Add a little cooked
soup pasta if you wish, just before serving the soup with grated Parmesan
cheese and freshly ground pepper.
NOTES : Use leftovers in: Cheddar-Beer Soup Shredded Beef and Vegetable
Salad Baked Beefy Tomato Rigatoni Open-Faced Rump Roast Sandwiches Rump
Roast Casserole
Recipe by: SF Chronicle, Jan. 31, 1996 - WEEKEND COOK
Posted to MC-Recipe Digest V1 #984 by Judi Moseley <judi@moseleygroup.com>
on Jan 4, 1998

A Message from our Provider:

“Worry is the darkroom in which negatives can develop.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?