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Italian Style Braised Rump Roast

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CATEGORY CUISINE TAG YIELD
Meats Italian Mike02 8 servings

INGREDIENTS

4 lb Rump roast; boneless and tied
3 lg Garlic cloves
2 tb Kosher salt
2 tb Freshly-ground black pepper
3 tb Olive oil
5 lg Carrots; thickly sliced
3 lg Red onions; diced
3 Rosemary sprigs
2 1/2 c Dry white wine
1/4 c Tomato paste
2 c Chicken stock

INSTRUCTIONS

Tie roast into a uniform shape. Using tip of knife, make slits all over
beef. Using Asian vegetable slicer, slice garlic paper thin. Combine garlic
with salt and pepper, mashing into a paste. Stuff slits in beef with garlic
paste. Season prepared beef with salt and pepper. In a large deep casserole
over medium heat, heat olive oil. Add beef and brown all sides uniformly.
Remove. To casserole, add carrots, onions, and rosemary. Saute and brown
vegetables. Add white wine, tomato paste, and stock. Bring to a boil.
Return beef to the casserole. Return to a boil, reduce, and simmer, covered
for 2 to 2 1/2 hours. Test for doneness/tenderness. Remove, allow to cool
for 15 minutes, and slice. Serve with pan juices and vegetables over
noodles. This recipe yields 8 to 12 servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1C22 broadcast 04-28-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-04-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

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