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.
©Al (Alex-Alexander) D. Girvan 1995. All rights reserved.
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