Recipe - Italian Style Braised Marlin

4 pound Rump roast; boneless and
tied
3 lg Garlic cloves
2 tablespoon Kosher salt
2 tablespoon Freshlyground black pepper
3 tablespoon Olive oil
5 lg Carrots; thickly cut or sliced up
3 lg Red onions; minced
3 Rosemary sprigs
2 One half cup Dry white wine
One fourth cup Tomato paste
2 cup Chicken stock

Tie roast into a uniform shape. Using tip of knife, make slits all over
beef. Using Asian vegetable slicer, slice garlic paper thin. Combine garlic
with salt and pepper, mashing into a paste. Stuff slits in beef with garlic
paste. Season prepared beef with salt and pepper. In a large deep casserole
over medium heat, heat olive oil. Add beef and brown all sides uniformly.
Remove. To casserole, add carrots, onions, and rosemary. Saute and brown
vegetables. Add white wine, tomato paste, and stock. Bring to a boil.
Return beef to the casserole. Return to a boil, reduce, and simmer, covered
for 2 to 2 One half hours. Test for doneness/tenderness. Remove, allow to cool
for 15 minutes, and slice. Serve with pan juices and vegetables over
noodles. This recipe yields 8 to 12