Beef on weck

5 lbs rump roast
2 tablespoons minced garlic
2 tablespoons kosher salt
2 tablespoons fresh cracked black pepper
1 onion, finely chopped
1 carrot, finely chopped
2 cups beef stock
1 cup extra hot horseradish

Preheat over to 375 degrees

Rub meat with garlic, salt, and black pepper. Place chopped vegetables in a roasting pan. Place meat on a rack in the same pan. Roast until internal temperature reaches 122 degrees (about 1 hour). Set meat aside.

Deglaze pan with beef stock. Remove grease and fat that floats to the top, an then simmer stock on stove top for 10 minutes. Strain cut vegetables and reserve au jus.

Slice beef thin, and then dip it into the au jus, and pile high on Kummelweck buns. Slather with horseradish.

Deglazing: using the lflavor-packed brown bits stuck to the bottom of the pan to make a suace or gravy.

how to deglaze:

Skim excess fat from the pan that meat or poultry was cooked in. Add a small amount of liquid (wine, stock, or water) to the cooking juices and boil quickly over high heat, stirring constantly to dislodge the brown bits and evaporate any added alcohol. Then reduce the liquid to a desired consistency, topping it off with a bit of cream, a knob of butte, or a squeese of citrus juice. Add herbs only after taking the pan off the heat. If you want to be very French- strain the inperfections from your sauce.

Vegetables can also be used to lightly deglaze a pan in which meat was cooked. Water from the vegetables-expecially onions-will have the same dislodging effect.

To deglaze poultry

Remove the chicken from the roasting pan. Strain excess fat, add water and stir vigorously until the liquid is uniform and slightly reduced.

Serving Size: 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user METTA4ME.