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Wednesday, April 29, 2009

Dale’s Spicy Beef Casserole


2 ½ pounds boneless rump roast

¼ cup flour

1 tablespoon sugar

¼ teaspoon all-spice

1/8 teaspoon salt and pepper

1 8-ounce can of tomato sauce

½ cup burgundy wine

½ cup beef broth (Campbell’s)

2 tablespoons vinegar

2 tablespoons Worcestershire Sauce

Cut the rump roast into 2-inch cubes. Combine flour, sugar, salt, pepper, and all-spice. Dredge or coat the meat with the flour mixture.

Place meat in a 2 quart casserole dish, or better yet, a crock pot.

Pour the remaining flour mixture, if any, over the meat.

Stir together the tomato sauce, wine, beef broth, vinegar, and Worcestershire Sauce. Pour this over the meat and stir it together. Cover and cook for 3 hours at 325 degrees – or all day on slow in the crock pot.

HINT:

If the meat is slightly frozen, it will be easier to cut into 2-inch cubes.


From Secrets of Better Cooking, published 1973 by The Reader's Digest

Cuts of Meat for Roasting

RUMP - a superb roast for flavor, this is a large even piece of meat, found just above the round. The whole rump weighs from 10 to 15 pounds. It is expensive as a whole roast unless many portions are required. It is generally cut into smaller roasts, and sold either with or without the bones. It is best when cooked by either of the following methods.

First method

Preheat oven to 450 degrees F.; this will take about 15 minutes. Make sure there is a natural coating of fat on top of the roast. Add a thin layer of chopped fat if the meat is lean. Roast for exactly 15 minutes to seal the outside pores of the meat and preserve the natural juices. Reduce temperature to 325 degrees F. for the balance of required time.

Second method

Preheat oven to 350 degrees F. and roast the meat at this temperature for the entire time. This is the easiest method. The shrinkage is less than the first; the meat is always tender and the top is crusty brown.

Graphic by June's Art Freebies

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