Toscana Beef
By: Anonymous
Published: Monday, November 30, 2009 - 3:12pm

Ingredients




Rump steak, size according to your wishes
Garlic
Fresh rosemary
Dijon mustard
Dry red wine (not sweet)
Butter or fat to baste

Preparation

1 Meat - 2 pounds- 1 1/4 hours cooking time. 2 Dry meat with paper towel. Make small incisions all over meat and fill with garlic and rosemary pieces. Rub meat with mustard. Braise in iron pan on stove - hot! Add wine. Spoon by spoon over a period of 1 hour to 1 1/2 hours according to size of meat - over very low heat. Remove meat and wrap in aluminum. Cook wine down until it is half the quantity. Add beef broth and thicken a little with corn flour. Slice meat and pour sauce over it and serve hot.