BEEF A LA MODE-NO.3

Ingredients:

3 lbs. beef rump, or round

2 tsp. mixed pickling spice

2 onions. sliced 

1- 1/2 cups dry red burgundy

2 carrots, sliced

1 Tbsp .fat

Few sprigs parsley

12 small carrots and white onions, cooked

2 bay leaves

2 tsp. salt

1/4 tsp. pepper

Method:

            Have butcher lard the meat. Put in a deep bowl. Mix next 8 ingredients, and pour over meat. Cover, and refrigerate 12 to 24 hours. Strain the liquid, and pat meat dry. Brown the meat on all sides in fat. Slip a rack under meat (not necessary in a earthenware casserole) and add liquid. 
©Al (Alex-Alexander) D. Girvan 1995. All rights reserved.