4 lb Rump roast, trimmed
1/4 cup Brandy
1 1/2 cup Dry red wine
1 medium Onion, thinly sliced
1 Cl Garlic, minced
1 tsp Salt
1/4 tsp Black peppercorns
1/4 tsp Dried thyme
1/8 tsp Ground nutmeg
1 3/4 tsp Whole cloves
1 Bay leaf
1 cup Beef broth
12 Small new potatoes, scrubbed
6 medium Carrots, pared
2 tsp Flour
1 tbsp Butter
Fresh parsley, minced
A Recipe for
Roast Beef Clay Cooker
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This is a recipe for Roast Beef Clay Cooker from the recipe cookbook of Recipes-to-go (Beef)
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Recipe by: Clay Cookery Preparation Time: 3:00 1. Place meat in deep
bowl. Pour in brandy and wine. Add onion, garlic, salt, peppercorns,
thyme, nutmeg, cloves, and bay leaf: turn roast with herbs to combine
ingredients. Refrigerate covered 8 hours or overnight. 2. Soak top
and bottom of clay cooker in water about 15 minutes; drain. 3. Place
roast in cooker; pour marinade and beef broth over roast. 4. Place
covered cooker in cold oven. Set oven at 425 degrees. Bake 2 hours.
5. While roast is baking, pare thin strip around center of each
potato. Cut carrots lengthwise into quarters. Place carrots and
potatoes around roast. Bake covered until meat and vegetables are
tender, about 1 hour. 6. Remove meat and vegetables to serving
platter; keep warm. Strain cooking liquid; skim and discard fat. Pour
liquid into large skillet. Heat to boiling; cook, stirring
occasionally, until reduced by about a third. Mix flour and butter;
stir into liquid. Cook and stir until thickened. 7. Carve roast;
sprinkle parsley over vegetables; spoon sauce over meat and
vegetables.
Serves: 6
Roast Beef Clay Cooker Recipe brought to you by Recipes To-Go