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    Source of Recipe


    3 1/2 lb rump roast
    1/2 lb bacon
    1/4 lb butter
    2 cups red wine
    4 cups stock
    4 sprigs parsley
    1 bay leaf
    2 lbs onions
    1/2 cup rice
    2 tablespoons fried bread crumbs

    Cut the bacon into strips, put into a shallow dish, season with
    salt, pepper and pinch spices (I used nutmeg, allspice, garlic &
    cumin) since they did not specify), sprinkle with 2 tablespoons
    brandy, mix and allow to stand for 20 minutes ,turning from time
    to time. Lard the meat with bacon strips, and pierce well and
    sprinkle with freshly chopped parsley. Season with salt, pepper,
    chopped thyme and pounded bay leaf. Put in deep dish, pour brandy
    and wine over the meat and allow to marinate in fridge for 5 hours,
    turning occasionally. (The meat should be entirely submerged in
    the marinade) Drain and dry with cloth. Heat 2 tablespoons butter
    and brown the meat on all sides. Add the stock and enough of the
    marinade to just cover the meat. Simmer very gently in a slow (250F
    deg) oven for 4 hours, turning the meat from time to time.

    Peel and slice onions and fry lightly in 2 tablespoons butter, and
    add to the braising pan for the last hour of cooking. Remove 1/2
    cup of pan juices and reserve. Wash the rice in several waters and
    add to pan, along with the onions. Remove the meat and cut int o
    uniform slices, carving across the grain. Rub onions and rice
    through a sieve. The puree obtained should have a light and creamy
    consistency. If the pan juice have been reduced too much , thin
    down with a little water. If the rice and onion puree is too liquid,
    continue simmering until the de sired consistency is reached. Check
    seasoning. Reform the meat into its original shape, sandwiching
    the slices together with puree. Mask the whole piece with the rest
    of the puree and sprinkle with freshly grated bread crumbs, fired
    in butter. Spoon over a little melted butter and put into a very
    hot oven to brown the top. Reheat the reserved pan juices, thicken
    slightly with a pinch of corn starch and pour around the meat.
    Serves 6-8.




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