1 cup red wine
3 tablespoons Worcestershire sauce
1 tablespoon brown sugar
1 tablespoon prepared Panko bread crumbs
1 oz butter, melted
4 pounds beef roast to form drumsticks
1 cup dry rice
1 medium onion, finely chopped
3 cloves garlic minced
1 tablespoon coriander seeds
1 teaspoon salt
Hummus (peppers) partially crushed
In a large saucepan, bring 1 cup red wine, Worcestershire sauce, brown sugar, Panko bread crumbs and melted butter to a boil. Reduce heat. Cover and simmer until golden, about 5 minutes.
Meanwhile, in a separate serving bowl, beat 2 medium onions, chopped
Preheat oven to 350 degrees F (175 degrees C).
Arrange uncovered drumsticks and marrow on a medium baking sheet. Cut the beef roast into 4 pieces and place on the drumsticks. Drizzle rice and split onions on top of roast. Spread halves into 2 baking dishes. Arrange chicken over rice and lid of drumstick. Spray mustard over top.
Place hoof on rice, evenly coated with melted butter. Place remaining slices onto roast and arrange garlic, coriander and coriander seeds over other parts. Drizzle another layer of gravy over rh creation and garnish with sliced mushrooms (optional).
Bake in preheated oven for 50 to 60 minutes, or until rice is cooked through and filling is bubbly.
Remove roast from oven and cool completely. Top with hoof roll and salad-style tortilla, tomatoes, mushrooms and tomato slices.