| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Beef | 6 | Servings | |
INGREDIENTS
| 1 | 3 lb. rump roast | |
| MARINADE: | ||
| 1 | c | Whiskey or bourbon |
| 1/2 | c | Honey |
| 1/2 | c | Worcestershire sauce |
| 1/2 | c | Natural tenderizer – papaya |
| Or peach juice | ||
| 1 | T | Finely ground black pepper |
| FILLING: | ||
| 1/2 | c | Finely chopped walnuts and |
| Pistachio nuts | ||
| 1 | c | Broccoli tips, steamed until |
| Soft |
INSTRUCTIONS
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. 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. 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
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”