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Ingredientes
- 4 pound beef rump roast
- 2 tbsp. butter
- 2 c. dry red wine
- 1 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 bay leaf
- 1/2 teaspoon dry thyme leaves
- 1/4 teaspoon nutmeg
- Parsley sprig
- 1/2 c. warm water
- 3 whole cloves
- 12 sm. white onions,, peeled
- 2 tbsp. brandy
- 6 med. carrots, pared and quartered
- 1/4 c. unsifted all purpose flour
Direcciones
- Wipe beef with damp paper towels. Remove excess fat. Slowly heat butter in large Dutch oven. Brown beef well on all sides, about 30 min.
- Add in wine, salt, pepper, bay leaf, thyme, nutmeg, parsley, and warm water. Bring just to boiling, reduce heat and simmer, covered, 2 1/2 hrs.
- Insert cloves in one onion. Add in brandy, carrots, and all the onions to Dutch oven. Simmer, covered, 1 hour longer, or possibly just till beef is fork-tender. Throw away clove-studded onion.
- To serve, remove beef from cooking liquid to hot serving platter. With slotted utensil, lift vegetables from cooking liquid, and surround beef; keep hot. Skim fat from surface of cooking liquid. Combine 1/4 c. water with flour; mix to make smooth paste. Stir into liquid in Dutch oven. Bring just to boiling, stirring till thickened. Pass gravy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 443g | |
| Recipe makes 4 servings | |
| Calories 310 | |
| Calories from Fat 58 | 19% |
| Total Fat 6.63g | 8% |
| Saturated Fat 4.06g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 984mg | 41% |
| Potassium 707mg | 20% |
| Total Carbs 35.27g | 9% |
| Dietary Fiber 6.1g | 20% |
| Sugars 12.64g | 8% |
| Protein 3.88g | 6% |
