ITALIAN POT ROAST (STRACOTTO) RECIPE - NYT COOKING
Pot roasts exist in many cuisines, of course, and the Italians have stracotto, which means "overcooked." Like many other roasts, this one cooks low and slow after it’s seared. But here, red wine adds depth to the tomatoes, and a smattering of fresh basil contributes to its complexity. Make this for your next Sunday supper, or on a cold winter evening.
Provided by Florence Fabricant
Total Time 4 hours
Yield 8 servings
Number Of Ingredients 11
Steps:
- Cut the garlic into thin slivers. Pierce the meat in many places with the point of a knife and insert the garlic slivers into the holes.
- Heat 2 tablespoons of the oil in a heavy 3- to 4-quart heatproof casserole. Add the meat and brown it well over medium heat. Remove it from the casserole. Add the remaining oil and the onions, carrots and celery. Saute them until moderately brown.
- Stir in the wine and cook for a few minutes, scraping the casserole. Add the tomatoes, tomato paste and basil. Season the mixture with salt and pepper and return the meat to the casserole.
- Cover tightly and cook over very low heat for at least three hours, until the meat is very tender. Turn the meat a few times during cooking.
- Remove the meat from the casserole. To serve immediately, skim the fat from the surface of the sauce, then puree the sauce in a food processor and reheat. Otherwise, refrigerate the meat and sauce overnight. Remove any congealed fat from the sauce and puree the sauce in a food processor. Reheat the meat in the sauce before serving.
Nutrition Facts : @context http//schema.org, Calories 456, UnsaturatedFatContent 19 grams, CarbohydrateContent 10 grams, FatContent 31 grams, FiberContent 2 grams, ProteinContent 34 grams, SaturatedFatContent 11 grams, SodiumContent 691 milligrams, SugarContent 4 grams, TransFatContent 1 gram
DELICIOUSLY LEAN AND TENDER RUMP ROAST - MAVEN COOKERY
Deliciously tender, inexpensive and so easy to make! All great reasons to make this deliciously lean and tender rump roast.
Provided by Marilyn
Categories Main
Total Time 165 minutes
Prep Time 30 minutes
Cook Time 120 minutes
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Brush roast with oil. In a small bowl, combine 2 tablespoons minced onions, 1 tablespoon salt, the thyme, mushroom powder and granulated garlic. Rub mixture into roast.
- Place roast on a wire rack inside a shallow pan. Insert an ovenproof meat thermometer horizontally in the thickest part of the roast. Roast for 15 minutes. Reduce heat to 275°F and cook for 2 hours or until the thermometer registers 135°F for medium-rare, 145°F for medium, and 155°F for medium-well. (See tip)
- Remove roast from oven and tent with foil. Let stand 15 minutes.
- Pour beef juices from the roasting pan into a 4-cup measuring cup. Add beef broth and enough water to measure 3-1/2 cups. In a medium saucepan over medium-high heat, add the liquids, remaining dried onions, the Worcestershire sauce and sugar. Bring mixture to a boil. Reduce heat and simmer, stirring often, 5 minutes. Season to taste with pepper and more salt (if needed). Strain the mixture into small serving bowls. Keep warm.
- Carve the meat against the grain and arrange on a serving platter. Ladle some of the juices (au jus) over the beef slices.
- Serve carved rump roast with the remaining au jus alongside.
Nutrition Facts : Calories 336 kcal, CarbohydrateContent 3 g, ProteinContent 52 g, FatContent 11 g, SaturatedFatContent 4 g, CholesterolContent 141 mg, SodiumContent 261 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving
More about "rump roast cooking times recipes"
ITALIAN POT ROAST (STRACOTTO) RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 4 hours
Cuisine italian
Calories 456 per serving
- Remove the meat from the casserole. To serve immediately, skim the fat from the surface of the sauce, then puree the sauce in a food processor and reheat. Otherwise, refrigerate the meat and sauce overnight. Remove any congealed fat from the sauce and puree the sauce in a food processor. Reheat the meat in the sauce before serving.
DELICIOUSLY LEAN AND TENDER RUMP ROAST - MAVEN COOKERY
From mavencookery.com
Reviews 4.2
Total Time 165 minutes
Category Main
Cuisine American
Calories 336 kcal per serving
- Serve carved rump roast with the remaining au jus alongside.
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