In article >,
"Nancy Young" > wrote:

> Thanks, Sheldon, that helps a lot. Now all I need is
> the rump roast.


It's a marinated and spiced pot roast, IMNSHO. Whatever cut of beef you
like for pot roast should work fine. Rump roast sounds like a good
start if you don't have another preference.


> And, I have been informed that red
> cabbage is a required side dish, I know that's been
> posted eight million times, I'll look.


Red cabbage is good, but I wonder if it's a little redundant? Usually
they are both made with vinegar.

--
Dan Abel

Petaluma, California, USA