Dindo In Double Sauce

Preparation:

Preparation: Brown the rump in oil and butter; when it has browned add salt, cover and continue cooking over low heat, adding a little hot water. When cooked, remove the roast from the casserole and pour the cream, a spoonful of Rubra sauce and a teaspoon of Worcestershire wine into the remaining sauce, cooking over low heat until the sauce is reduced by half. Remove from the heat and add a teaspoon of brandy. Cut the roast into slices, cover them with the sauce and serve.