Stewed Rump of Beef
- Rump of beef
- Shallots, finely chopped
- Thyme, finely chopped
- Parsley, finely chopped
- Bacon
- Pepper
- Salt
- Allspice
- Flour
- Butter
- Wine
Stuff the beef with chopped shallots, thyme and parsley, slips of bacon, pepper, salt and allspice. Lay in a pot with enough water to keep it from burning before it is done.
Thicken the gravy with burnt flour and butter.
When ready to serve, pour a little wine over it and strew the top with allspice.
Thicken the gravy with burnt flour and butter.
When ready to serve, pour a little wine over it and strew the top with allspice.
Submitted by Nov 8, 2009
15 min
30 min
45 min