Tumpin Roast Beef Recipe

Directions

Heat oil in a large skillet over medium heat. Saute onions and cabbage until tender. Stir in carrots, tomato, vinegar, wine, lemon juice, brown sugar, onion powder, celery salt, green peppercorns, pepper and bread crumbs. Cook until carrots are tender, about 10 minutes.

Meanwhile, in a medium saucepan or stockpot, bring 1/4 cup water to a low boil. Gradually add cabbage and carrots until all vegetables are tender. Stir in brown sugar, 1 teaspoon lemon juice, orange bitters, lemon zest, onion powder, celery salt, oil and water. Bring to a boil, then reduce heat to low and simmer 12 minutes.

Stir together cabbage, tomato sauce, vinegar, hot red wine, lemon juice, brown sugar, onion powder, celery salt, oil and water. Cook on medium heat for about 20 minutes, stirring occasionally. Stir in parsley and salt.

Remove brisket from ribs and tear into small pieces. Place slices of ribs into armor rack. Place 1 1/2 inch chunks of beef on top of ribs. Place knife under meat and tie with thistle, cutting to fit if necessary. Tuck meat in ends of thistle and seal. Place beef onto rack and tie with thistle. Place rack across ribs on bottom and sides of pan.

Broil 25 minutes, turning every 10 minutes, or until uncovered, approximately 45 minutes. Broil 5 minutes for stringy tips and 3 minutes for coarse patties. Cool on wire racks.