Description:

Roast Beef Stuffed with Prawns

Source:

adapted from an old recipe

Serves/Makes:6

Ingredients

• 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

Preparation

• 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.

Comments

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.