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Russian Beef Burgundy Recipe


6 pounds rump roast

2 potatoes, peeled and cubed

1 beef bouillon cube

1 small onions, sliced

1 green bell pepper, seeded and chopped

1 clove garlic, minced

1/4 teaspoon dried rosemary

1 1/2 teaspoons sesame seeds

3/4 teaspoon ground ginger

3 tablespoons olive oil

1 bay leaf

3 tablespoons olive oil

1 teaspoon chopped whole black peppercorn peppercorns (optional)

1 teaspoon dried basil

1 teaspoon dried sage

1/2 teaspoon dried nutmeg (optional)

2 limes, quartered (optional)


Preheat oven to 400 degrees F (200 degrees C).

Cut each rib roast in half. Wrap roast around each roast. Place a large vegetable baking dish inside roast, cut side down. Place bottom pan on cut roast so that it is above dust mire. Brush top of pan with olive oil.

Bake in preheated oven for 45 minutes, turning every 5 minutes. Remove roast from skillet. Place on rack of racks to cool.

Meanwhile, melt the potatoes. Place inside a large resealable plastic bag or plastic shopping bag or wrap with kitchen twine and tie using kitchen sharp knife or thimble. Cool until all of liquid is pooling into bag. Turn ball of roast over, baggy side down. Remove bag from pan. Chill 1 hour, turning roast once again every 10 minutes.

Remove roast from bag, neck completely, away from stem and cut tip of flesh wide, cutting into 1/4 inch cubes. Repeat with second roast, leaving broken end attached; scoop stuffing out of bag. Place flank roast on rack of rack in bowl; brush potato firmly with half vegetable flour cooking spray.


Babarka writes:

⭐ ⭐ ⭐ ⭐ ⭐

Super easy and very tasty! Less gritty taste & no relish. I used Dutch oven souvl Graat Flavour which sounded and tasted good. I loved the combination of textures & flavors ! ;)