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Roast Beef Stuffed with Prawns

adapted from an old recipe


  • 4 lbs (1.8 kg). whole rump roast, with a pocket cut in it
  • 2 lbs (.9 kg). green prawns, shelled
  • 1/2 cup (125 ml) lemon juice
  • 1/4 cup (60 ml) butter
  • salt and pepper
  • 1 onion
  • 6 whole cooked prawns, for garnish
  • Gravy:
  • 1 cup (225 ml) beef stock
  • 1 cup (225 ml) red wine
  • salt and pepper
  • 1 tbsp (15 ml). corn flour or cornstarch
  • Place shelled green prawns in a bowl and pour lemon juice over.
  • Leave in refrigerator for about 30 minutes.
  • Preheat oven to 450 degrees (225 C.).
  • Trim rump of excess fat and tightly pack the prawns in the pocket (see background).
  • Secure with toothpicks.
  • Place on a rack in a roasting dish.
  • Spread butter over the rump, cover with chopped onion, salt and pepper.
  • Bake for about 1 hour.
  • Gravy:
  • Place stock, wine and salt and pepper in a saucepan and bring to a boil.
  • Mix cornflour into a paste with a little water.
  • Slowly add the cornflour paste into the saucepan, stirring constantly.
  • Simmer for 10 minutes.
  • To serve:
  • Slice roast and garnish each serving with a cooked prawn, pour gravy over and serve with vegetables.
If you prefer, use oysters or mushrooms instead of prawns. To make a pocket in rump, use a sharp knife and make a slit lengthwise in the rump. The interior of the pocket should be larger than the opening through which you will stuff the prawns - maybe, ask you butcher to make the pocket for you.

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