What you need:
3 to 3 1/2 lb. boneless beefalo rump roast
2 large onions, diced
1 3 oz. can sliced mushrooms, drained
1/4 c. olive oil
1 1/2 c. burgundy
2 c. beef broth
1 10 1/2 oz. can tomato puree
12 juniper berries
2 bay leaves
hot cooked noodles
grated nutmeg
Cut rump roast into 1 1/2 inch thick slices. Cook over hot hickory chips and coals for 9 to 10 minutes on each side. Cool slightly and cut into cubes. In large skillet or dutch oven (on range), brown cubes, onions, and sliced mushrooms in olive oil. Add wine and heat to boiling. Cook, uncovered, over medium heat for 15 minutes, stirring occasionally. Stir in beef broth, tomato puree, juniper berries, and bay leaves. Simmer uncovered, for 1 1/4 hours or till meat is tender. Season with a little salt and pepper, if desired; remove bay leaves at serving time. Serve with hot cooked noodles that have been sprinkled with freshly grated nutmeg.
Makes 8 to 10 servings.
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