This recipe has been handed down in our family for several generations. I come from good German stock, so I'm not sure how an Italian recipe entered our "hand-me-down family collection. Regardless of how this recipe was acquired, it's a fabulous recipe that everyone loves.
Grandma's Italian Beef
3 pound rump roast or sirloin tip
5 cloves of garlic
small peeled onion
whole cloves
2 stalks of celery
1-2 bay leaves
1 teaspoon marjoram
1 cup water
1 cup Burgandy wine
Cut 5 small holes in meat, using criss-cross knife stabs. Place whole peeled cloves of garlic in the holes. Brown meat and set in a roasting pan with a cover. Poke cloves in a row around entire onion two times, going in perpendicular directions. Place onion in pan. Add water, celery, bay leaves, and marjoram. Bake covered in 350 degree oven. When roast is 1/2 done, add wine. Complete cooking to desired point. Total cooking time is approximately 2 1/2-3 hours. Remove from oven, let rest 10 minutes. Thinly slice and serve on hard rolls. Strain juices for au jus sauce.
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