2 cups of chicken broth
2 cups of red wine
2 tablespoons of English mustard
2 tablespoons of soy sauce
2 tablespoons of salt
1/3 cup of finely chopped fresh parsley
1/3 cup of finely chopped green onions
1/4 cup of mustard seeds
3 cloves of garlic, mashed
2 medium onions, finely chopped
1 can of beer
1 veal rump roast (3.4 kg)
1 sweet paprika
Acessory: Large roasting pan
2 cups of chicken broth
2 cups of red wine
2 tablespoons of English mustard
2 tablespoons of soy sauce
2 tablespoons of salt
1/3 cup of finely chopped fresh parsley
1/3 cup of finely chopped green onions
1/4 cup of mustard seeds
3 cloves of garlic, mashed
2 medium onions, finely chopped
1 can of beer
1 veal rump roast (3.4 kg)
1 sweet paprika
Acessory: Large roasting pan
1
In a large bowl, combine all the ingredients except for the veal rump roast
2
Rub the meat with the seasoning and cover it with aluminum foil
3
Refrigerate for 12 hours or overnight
4
Preheat the oven to low temperature
5
Place the veal rump roast in a large roasting pan with the seasoning, cover with aluminum foil, and roast for 2 hours or until tender
6
Baste the meat occasionally with the broth to prevent it from drying out
7
Remove the foil and continue roasting for an additional 2 hours or until golden brown.
