Rump Roast Braised in Red Wine
By braising your beef in red wine, you can give it a lot of rich flavor without all the fat. Rump Roast Braised in Red Wine is an elegant meal to use during a special occasion or for any healthy weeknight meal. Beef is a great option for high-protein diets and for a million-dollar taste. Use some fresh herbs to complete this simple healthy recipe.
Preparation Time10 min
Cooking Time2 hr 30 min
Ingredients
- 2 cups dry red wine
- 2 carrot, chopped
- 1 medium onion, chopped
- 1 celery stalk, chopped
- 1 bay leaf
- 1 sprig rosemary
- 2 whole clove
- 3 pounds rump roast or bottom round, trimmed
- 2 tablespoons olive oil
- 1 cup beef broth
- 3 tablespoons tomato paste
- 1 teaspoon salt
Instructions
To make the marinade:
- In a large pot, combine the ingredients. Add the beef, then cover the pan and refrigerate.
- Marinate the meat, turning it every half hour for at least 2 hours. Remove the beef from the marinade and pat it dry with paper towels. Save the marinade.
To make the beef:
- In a Dutch oven or casserole, heat the olive oil. Add the beef and brown on all sides.
- Pour the marinade into the pot with the beef. Add the beef broth.
- Cover the pan and simmer for 2-1/2 hours, adding more water or stock, if necessary.
- Stir in the tomato paste and season with salt. Simmer 30 minutes more.
NOTES : I add cornstarch and a lot more vegetables. I also marinade the meat longer. This is good with wide noodles.
