This is an elegant winter roast from Piemonte, and will offer a very nice change of pace. To serve 6:
Prep Time: 20 minutes
Cook Time: 3 hours
Ingredients:
- 2 1/4 pounds (1 k) beef rump
- 2/5 cup (100 ml) olive oil
- 1/4 cup (50 g) unsalted butter
- A clove of garlic, peeled and squashed
- An 8-inch (20 cm) sprig of rosemary (or a half teaspoon dried rosemary)
- 3 cloves
- 3/4 cup dry white wine
- 3 organically grown (if possible) oranges
- Salt
- Flour, if need be
Preparation:
Heat the olive oil and butter in a pot, ideally copper, add the rosemary, garlic and cloves, and then the meat. Cook, turning the meat, until you have browned it on all sides. Sprinkle the wine over it, salt the meat to taste, and continue cooking over a brisk flame until the wine has evaporated.
Reduce the heat to a bare simmer, cover, and gently pot roast the meat for 2-3 hours, turning it occasionally.
In the meantime, squeeze the oranges, filter the juice, and set it aside. Trim the zest from the oranges (just the orange part) and blanch it to soften it. Cut the blanched zest into thin strips.
When the meat is done, remove, slice it, and put the slices on a warmed platter.
Blend the pan drippings and return them to the fire in a saucepot with the orange juice and zest. Heat the sauce through, whisking a little flour into it to thicken it if it looks too thin, and spoon it over the meat.
The wine? Red, and a Barbera would be nice.
Reduce the heat to a bare simmer, cover, and gently pot roast the meat for 2-3 hours, turning it occasionally.
In the meantime, squeeze the oranges, filter the juice, and set it aside. Trim the zest from the oranges (just the orange part) and blanch it to soften it. Cut the blanched zest into thin strips.
When the meat is done, remove, slice it, and put the slices on a warmed platter.
Blend the pan drippings and return them to the fire in a saucepot with the orange juice and zest. Heat the sauce through, whisking a little flour into it to thicken it if it looks too thin, and spoon it over the meat.
The wine? Red, and a Barbera would be nice.
