This roast beef recipe gains considerably from onions, and though it's elegant enough for company, it's also tasty enough that you may not want to wait. Ingredients to serve 4-6:
Prep Time: 25 minutes
Cook Time: 90 minutes
Ingredients:
- 3 1/3 pounds (1.5 k) boned rump roast
- 1 pound (500 g) white onions, thinly sliced
- 1 tablespoon unsalted butter
- A shot of brandy
- A bouquet garnis made with thyme and rosemary
- 2 tablespoons of olive oil
- 1/2 ladle beef broth (canned will be fine)
- 2-3 bay leaves
- Salt and pepper to taste
Preparation:
Preheat your oven to 360 F (180 C)
Put the bay leaves on the meat and tie it so it keeps its shape. Heat the butter and the oil in a high-sided ovenproof pan and brown the meat thoroughly on all sides. Season it, sprinkle it with the brandy, let the brandy evaporate, and add the bouquet garnis.
Add the sliced onions and the broth, transfer the roast to the oven, and roast it for about an hour, or an hour and 20 minutes if you prefer it well done, turning the meat every now and then, and basting it with the pan juices.
When the roast is done, remove it from the pot, wrap it in aluminum foil, and let it sit for five minutes. Slice the roast, putting the slices on a platter, and arrange the onions over them.
This would be nice with a simple tossed salad seasoned with olive oil, salt, and vinegar, which will complement the flavors of the meat without distracting. The wine? A Chianti Classico Riserva.
Yield: 4-6 servings roast beef with onions.
Put the bay leaves on the meat and tie it so it keeps its shape. Heat the butter and the oil in a high-sided ovenproof pan and brown the meat thoroughly on all sides. Season it, sprinkle it with the brandy, let the brandy evaporate, and add the bouquet garnis.
Add the sliced onions and the broth, transfer the roast to the oven, and roast it for about an hour, or an hour and 20 minutes if you prefer it well done, turning the meat every now and then, and basting it with the pan juices.
When the roast is done, remove it from the pot, wrap it in aluminum foil, and let it sit for five minutes. Slice the roast, putting the slices on a platter, and arrange the onions over them.
This would be nice with a simple tossed salad seasoned with olive oil, salt, and vinegar, which will complement the flavors of the meat without distracting. The wine? A Chianti Classico Riserva.
Yield: 4-6 servings roast beef with onions.
