| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef, Clay cooker |
6 |
Servings |
INGREDIENTS
| 4 |
lb |
Rump roast, trimmed |
| 1/4 |
c |
Brandy |
| 1 1/2 |
c |
Dry red wine |
| 1 |
md |
Onion; thinly sliced |
| 1 |
|
Cl Garlic; minced |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Black peppercorns |
| 1/4 |
ts |
Dried thyme |
| 1/8 |
ts |
Ground nutmeg |
| 1 3/4 |
ts |
Whole cloves |
| 1 |
|
Bay leaf |
| 1 |
c |
Beef broth |
| 12 |
|
Small new potatoes; scrubbed |
| 6 |
md |
Carrots; pared |
| 2 |
ts |
Flour |
| 1 |
tb |
Butter |
|
|
Fresh parsley; minced |
INSTRUCTIONS
Recipe by: Clay Cookery Preparation Time: 3:00 1. Place meat in deep bowl.
Pour in brandy and wine. Add onion, garlic, salt, peppercorns, thyme,
nutmeg, cloves, and bay leaf: turn roast with herbs to combine ingredients.
Refrigerate covered 8 hours or overnight. 2. Soak top and bottom of clay
cooker in water about 15 minutes; drain. 3. Place roast in cooker; pour
marinade and beef broth over roast. 4. Place covered cooker in cold oven.
Set oven at 425 degrees. Bake 2 hours. 5. While roast is baking, pare thin
strip around center of each potato. Cut carrots lengthwise into quarters.
Place carrots and potatoes around roast. Bake covered until meat and
vegetables are tender, about 1 hour. 6. Remove meat and vegetables to
serving platter; keep warm. Strain cooking liquid; skim and discard fat.
Pour liquid into large skillet. Heat to boiling; cook, stirring
occasionally, until reduced by about a third. Mix flour and butter; stir
into liquid. Cook and stir until thickened. 7. Carve roast; sprinkle
parsley over vegetables; spoon sauce over meat and vegetables.
Posted to MM-Recipes Digest V4 #103 by "Griff" <wgriffin@ix.netcom.com> on
Apr 13, 1997
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