| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Beef |
6 |
Servings |
INGREDIENTS
| 1 |
|
3 lb. rump roast |
| 1 |
c |
Whiskey or bourbon |
| 1/2 |
c |
Honey |
| 1/2 |
c |
Worcestershire sauce |
| 1/2 |
c |
Natural tenderizer – papaya |
|
|
Or peach juice |
| 1 |
tb |
Finely ground black pepper |
| 1/2 |
c |
Finely chopped walnuts and |
|
|
Pistachio nuts |
| 1 |
c |
Broccoli tips, steamed until |
|
|
Soft |
INSTRUCTIONS
MARINADE:
FILLING:
1. Carefully trim excess fat and then cut the rump so it forms a long strip
(about 1/2 inch thick) and the width of the rump roast.
2. Carefully smooth the black pepper thoroughly over all the stripped rump
roast. Set the roast in a shallow pan (large enough to hold roast) and
smother roast in marinade. Cover and chill for several hours, the longer
the better.
3. Unroll the stripped rump roast and fill with the nut and broccoli tips.
Roll the roast and tie well so filling does not fall out. Place on a
rotisserie. Use the marinade to baste. Cook for at least 2 hours. Remove
from spit and remove ties.
Serving suggestion: Slice thin and serve on a bed of mixed rice, onions,
and carrots.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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