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Glace Beef La Louisanne

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GLACE BEEF LA LOUISANNE
 Categories: Beef
      Yield: 6 Servings
 
      1    3 lb. rump roast
           MARINADE:
      1 c  Whiskey or bourbon
    1/2 c  Honey
    1/2 c  Worcestershire sauce
    1/2 c  Natural tenderizer - papaya
           Or peach juice
      1 tb Finely ground black pepper
           FILLING:
    1/2 c  Finely chopped walnuts and
           Pistachio nuts
      1 c  Broccoli tips, steamed until
           Soft
 
  1. Carefully trim excess fat and then cut the rump so it forms a long
  strip (about 1/2 inch thick) and the width of the rump roast.
  
  2. Carefully smooth the black pepper thoroughly over all the stripped
  rump roast.  Set the roast in a shallow pan (large enough to hold
  roast) and smother roast in marinade. Cover and chill for several
  hours, the longer the better.
  
  3. Unroll the stripped rump roast and fill with the nut and broccoli
  tips. Roll the roast and tie well so filling does not fall out. Place
  on a rotisserie. Use the marinade to baste. Cook for at least 2
  hours. Remove from spit and remove ties.
  
  Serving suggestion: Slice thin and serve on a bed of mixed rice,
  onions, and carrots.
 
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