Ingredients
- 8 black olives
- 8 stuffed green olives
- 1 flour for dredging
- 1 garlic clove
- 4 lb beef rump roast
- 1/4 c raisins
- 2 oz salt pork
- 4 t olive oil
- 1 package tomatoes (crushed plum)
- 1 slice onion
Cut slits into meat and stuff alternately with black olives, stuffed olives, bits of garlic and salt pork. Dredge the meat with flour and brown in hot oil. Add tomatoes, raisins, and onions; season with salt and pepper. Cover and cook in moderate 350 degree oven 2 1/2 hours or until tender. Check occasionally, and add water if needed.
