Try this Italian Style Braised Rump Roast recipe, or contribute your own.
Suggest a better descriptionTie 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
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Serving Size: 1 Serving (562g) | ||
Recipe Makes: 8 | ||
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Calories: 543 | ||
Calories from Fat: 220 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.4g | 33 % | |
Saturated Fat 8.4g | 42 % | |
Monounsaturated Fat 12.2g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 164.9mg | 51 % | |
Sodium 1394.8mg | 48 % | |
Potassium 1406.3mg | 37 % | |
Total Carbohydrate 24.5g | 7 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 20.6g | ||
Protein 52g | 74 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 543
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