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Categories:Viewed: 35 - Published at: a year ago
Ingredients
- 2 to 2 1/2 lb. boneless beef rump roast, tied
- 2 cloves garlic, minced or pressed
- 1 tsp. slightly crushed fennel seed
- 1 tsp. coarsly cracked black pepper
- 1 Tbsp. olive or vegetable oil
- 4 slices bacon
- 1/2 c. dry red wine
Method
- Arrange meat with fat side up in heavy casserole with lid. Combine garlic, fennel seed, pepper and oil to make a paste.
- Rub paste over meat.
- Drape bacon slices over meat.
- Pour wine into pan.
- Place a piece of waxed paper over the meat, fitting it on the meat, with edges extending up around edges of casserole (ensures a close fit of cover).
- Place cover on.
- Bake at 300° for 2 hours, until meat is tender.
