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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
- 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.
- 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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