Glace Beef la Louisanne
Yield
6 servingsPrep
30 minCook
120 minReady
160 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | lb |
beef roast, rump
|
*
|
| marinade | |||
| 1 | cup |
bourbon whiskey
|
*
|
| ½ | cup |
honey
|
|
| ½ | cup |
worcestershire sauce
|
|
| ½ | cup |
meat tenderizer
papaya, or peach juice |
* |
| 1 | tablespoon |
black pepper
finely ground |
|
| filling | |||
| ½ | cup |
walnuts
and pistachio nuts |
|
| 1 | cup |
broccoli florets
tips, steamed until soft |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | lb |
beef roast, rump
|
*
|
| marinade | |||
| 237 | ml |
bourbon whiskey
|
*
|
| 118 | ml |
honey
|
|
| 118 | ml |
worcestershire sauce
|
|
| 118 | ml |
meat tenderizer
papaya, or peach juice |
* |
| 15 | ml |
black pepper
finely ground |
|
| filling | |||
| 118 | ml |
walnuts
and pistachio nuts |
|
| 237 | ml |
broccoli florets
tips, steamed until soft |
|
Directions
Carefully trim excess fat and then cut the rump so it forms a long strip (about ½ inch thick) and the width of the rump roast.
Carefully smooth the black pepper thoroughly over all the stripped rump roast.
Set the roast in a shallow pan (large enough to hold roast) and smother roast in marinade.
Cover and chill for several hours, the longer the better.
- Unroll the stripped rump roast and fill with the nut and broccoli tips.
Roll the roast and tie well so filling does not fall out.
Place on a rotisserie.
Use the marinade to baste. Cook for at least 2 hours.
Remove from spit and remove ties.
Serving suggestion: Slice thin and serve on a bed of mixed rice, onions, and carrots.
