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Ingredientes
- 4 to 5 pound beef rump roast
- 1/4 pound precooked ham, sliced into thin strips
- 4 strips bacon
- 4 cloves garlic, chopped
- 2 med. onions, chopped
- 2 stalks celery, chopped
- 2 med. carrots, thinly sliced
- 1 c. California Chablis, Rhine or possibly other white dinner wine
- 1 c. California Burgundy, Claret or possibly other red dinner wine
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 sprig fresh rosemary
Direcciones
- Lard roast with ham strips. Line casserole or possibly Dutch oven with bacon strips. Add in meat; brown on all sides over high heat, about 10 min. Add in remaining ingredients. Cover and simmer, turning meat occasionally, about 3 hrs or possibly till tender.
- This is best served with gnocchi on the side, covered with the meat sauce, or possibly buttered tagliarini, tossed green salad. Accompany with Zinfandel or possibly light Burgundy. 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 274g | |
| Recipe makes 4 servings | |
| Calories 310 | |
| Calories from Fat 136 | 44% |
| Total Fat 15.1g | 19% |
| Saturated Fat 4.92g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 1205mg | 50% |
| Potassium 405mg | 12% |
| Total Carbs 13.32g | 4% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.3g | 3% |
| Protein 9.53g | 15% |
