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Boiled Rump Roast |
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Serves: 6
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(Cuete)
Category: Beef
Inspiration for this recipe came from Dolores L. Latorre's fascinating and informative book, Cooking and Curing with Mexican Herbs. The recipe comes from the state of Coahuila in northern Mexico. I use rump roast instead of the eye-of-round in the original recipe and made a few changes in the marinade and cooking broth to achieve a flavor that I prefer. The meat can be served with vegetables as a pot roast, and it's great for tacos, tostadas, and sandwiches.
2 1/2 to 3 pounds beef rump roast
1 medium white onion, halved and thinly sliced
6 cloves garlic (medium), thinly sliced
1/2 cup cider vinegar
1 1/2 teaspoons salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
2 tablespoons vegetable oil
1 large carrot, peeled and sliced
2 bay leaves
2 teaspoons dried oregano (Mexican variety preferred), crumbled
1 (12-ounce) bottle beer
1. Put the roast in a large sealable heavy-duty plastic bag. Add 1/2 of the onion, 1/2 of the garlic, vinegar, 1 teaspoon of the salt, and 1/2 cup water. Close the bag and turn several times to distribute the ingredients. Refrigerate, turning once or twice, and let marinate about 4 hours.
2. Drain the meat and discard the marinade. Pat the meat dry with paper towels and season with the remaining salt and pepper. In a large Dutch oven or heavy heatproof casserole dish heat the oil over medium heat. Put the meat in the pot and brown lightly on all sides, about 10 minutes.
3. Add the carrot, bay leaf, oregano, the remaining onion, and remaining garlic. Pour in the beer and 1/2 cup of water. Bring to a boil; then reduce heat to low, cover and cook about 2 hours or until the meat is tender. Remove the meat from the liquid. Cover and let rest 10 minutes before slicing. Strain the broth and refrigerate for later use in soup or stew, if desired.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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