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Wecome To Cardinal Red Bird Recipes
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Beer-Braised Rump Roast With Cabbage..................................
Ingredients
3-pound boneless beef round rump roast
8 medium carrots, bias-sliced into 1-inch pieces
1-1/2 cups light beer (12 ounces)
1 medium onion, sliced
1 tbsp brown sugar
1 tsp instant beef bouillon granules
1/2 tsp dried thyme, crushed
1/2 tsp salt-free seasoning blend
1 bay leaf
1 medium head cabbage, cored
Preparation
1. Trim fat from roast. Spray a 4-quart Dutch oven with nonstick spray coating. Brown meat on all sides over medium-high heat.2. Add the beer, onion, brown sugar, bouillon granules, thyme, seasoning blend, bay leaf, 1 cup water and 1/2 teaspoon pepper. Bring to boiling; reduce heat. Simmer covered, about 1-3/4 hours or till meat is nearly tender. Cut cabbage into 10 wedges.
3. Add cabbage and carrots to meat; cover and cook about 20 minutes more or till cabbage and carrots are crisp-tender and meat is very tender. Remove bay leaf. Transfer meat and vegetables to a serving platter; cover and keep warm. Skim fat from pan juices. Thinly slice meat; pass meat and vegetables with pan juices.
Yield
Makes 10 servings......
