Recipe - Roast Beefclay Cooker

4 pound Rump roast, trimmed
One fourth cup Brandy
1 One half cup Dry red wine
1 md Onion; thinly cut or sliced up
1 Cl Garlic; minced
1 teaspoon Salt
One fourth teaspoon Black peppercorns
One fourth teaspoon Dried thyme
1/8 teaspoon Ground nutmeg
1 Three fourths teaspoon Whole cloves
1 Bay leaf
1 cup Beef broth
12 Small new potatoes; scrubbed
6 md Carrots; pared
2 teaspoon Flour
1 tablespoon Butter
Fresh parsley; minced

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.

Posted to MMRecipes Digest V4 #103 by "Griff" wgriffin@ix.netcom.com on
Apr 13, 1997