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Glace Beef La Louisanne

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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

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