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Ingredients
- 4 pound face of the rump of beef
- 2 ounce. fat salt pork
- 1 lg. onion, sliced
- 1 carrot
- 2 sprigs parsley or possibly 1 teaspoon parsley flakes
- 1 bay leaf
- 2 c. red dinner wine
- 1 teaspoon salt
- 1/4 teaspoon peppercorns
- 1 can (10 ounce.) tomatoes
- 2 cloves garlic
- 1 can consomme
- 1 teaspoon cornstarch
- 1 c. sherry
Directions
- Cut small incisions deep into the rump and force small pcs of salt pork into the meat. Place in glass bowl and cover with onion slices, carrots and seasoning through peppercorns. Turn meat several times. Cover and marinate for at least 4 hrs (the best way is overnight).
- Remove meat and pat with towel to dry surface. Heat butter in deep heavy casserole and sear meat on all sides. Add in marinating sauce, tomatoes, garlic, consomme and water to bring liquid up 2/3 side of meat. Cover and bake in 350 degree oven for 3 hrs. Remove meat and strain sauce. Cold, allowing fat to rise to top. Remove fat; thicken sauce with cornstarch. Add in sherry. Slice meat and serve with warm gravy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 516g | |
| Recipe makes 2 servings | |
| Calories 277 | |
| Calories from Fat 8 | 3% |
| Total Fat 0.95g | 1% |
| Saturated Fat 0.33g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1986mg | 83% |
| Potassium 665mg | 19% |
| Total Carbs 33.52g | 9% |
| Dietary Fiber 4.0g | 13% |
| Sugars 15.73g | 10% |
| Protein 4.94g | 8% |
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