| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Italian, Beef, Main dish |
8 |
Servings |
INGREDIENTS
| 4 |
lb |
Beef rump roast |
| 2 |
oz |
Salt pork, chopped |
| 8 |
|
Black olives |
| 8 |
|
Stuffed green olives |
| 1 |
lg |
Can crushed plum tomatoes |
|
|
Flour for dredging |
| 1 |
lg |
Onion, sliced |
|
|
Salt/pepper |
| 1/4 |
c |
Raisins |
| 4 |
tb |
Olive oil |
| 1 |
|
Garlic clove, chopped |
INSTRUCTIONS
Cut slits into meat and stuff alternately with black olives, stuffed
olives, bits of garlic and salt pork. Dredge the meat with flour and brown
in hot oil. Add tomatoes, raisins, and onions; season with salt and pepper.
Cover and cook in moderate 350 degree oven 2 1/2 hours or until tender.
Check occasionally, and add water if needed.
Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Sep
03, 1998
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