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Categories:
vegetable oil onion stalks celery red wine tomato paste thyme bay leaf beef rump roast carrots garlic beef stock salt cinnamon cornstarch
Viewed: 35 - Published at: 7 months agoIngredients
- 2 Tbsp. vegetable oil
- 2 c. finely chopped onion
- 2 stalks celery, finely chopped
- 2 c. dry red wine
- 2 Tbsp. tomato paste
- 1 tsp. dried thyme
- 1 bay leaf
- 1 (4 to 5 lb.) beef rump roast
- 2 large carrots, peeled and finely chopped
- 3 garlic cloves, minced
- 1 c. beef stock or water
- salt and freshly ground pepper to taste
- pinch of cinnamon
- 1 Tbsp. cornstarch, dissolved in 1 Tbsp. water
Method
- Prepare oven to 350°.
- Heat oil in a heavy Dutch oven or casserole over medium heat.
- Add meat and brown on all sides. Remove the meat and lower heat slightly.
- To the pan, add onion, carrots, celery and garlic.
- Cook until they begin to brown and are tender.
- Add wine, stock or water, tomato paste, salt, pepper, thyme, cinnamon and bay leaf.
- Drain off fat.
- Return meat to the pan.
- Cover and place in oven for 2 1/2 to 3 hours, until meat is tender.
- Transfer meat to a warm platter and cover.
- Strain the sauce; skim the fat from the top (using a degreasing pitcher if you have one).
- Return sauce to stovetop and whisk in cornstarch. Bring to a simmer, stirring often, until it thickens.
- Season with salt and pepper.
- Slice the meat and pour some of the gravy over the meat.
- Pass the rest.
- Serves 8.
