* Exported from BigOven *

Italian Style Braised Rump Roast

Recipe By :Michael Lomonaco
Serving Size :8
Cuisine :
Main Ingred. :
Categories :Beef Main Dish

Amount Measure Ingredient, Preparation Method
-------- ------------- --------------------------------
4 pounds Rump roast --boneless and tied
3 large Garlic cloves
2 tablespoon Kosher salt
2 tablespoon Freshly-ground black pepper
3 tablespoon Olive oil
5 large Carrots --thickly sliced
3 large Red onions --diced
3 Rosemary sprigs
2 1/2 cups Dry white wine
1/4 cup Tomato paste
2 cups Chicken stock

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
Formatted for MasterCook by Joe Comiskey,

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