Title: Italian Style Braised Rump Roast
Categories: Mike02
Yield: 8 servings

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

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.