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Belgian Rump Roast
3 to 4 pound boneless rump roast
1-1/2 tablespoons vegetable oil
1-1/2 tablespoons cornstarch
1/8 cup butter or margarine
1/2 teaspoon dried thyme
1/2 tablespoon salt
4 cups peeled, sliced onion
4 large cloves garlic, peeled and minced
2 tablespoons light brown sugar, firmly packed
2 large sprigs parsley or 1 tablespoon dried
2 tablespoons white vinegar
1 large bay leaf
1 teaspoon pepper
1 can (12 ounces) light beer
In a large skillet, over medium heat, sauté the meat in the oil until well browned on all sides. Remove the meat to a bowl and season with 1/2 teaspoon salt and the pepper. In the same skillet, melt the butter and sauté the onion, stirring often, until medium brown. A minute before the onion is done, stir in the garlic. Turn the onion and garlic into the slow cooker. Add the browned meat and juices from the bowl. To the still hot skillet, add the beer, sugar, parsley, bay leaf and thyme. Scrape up the pan juices and turn into the cooker.
Cover and cook on Low for 6 to 8 hours.
Before serving: Pour the cooking liquid into a measuring cup. If you have more than 2 cups of liquid, cook in a skillet, over high heat, until reduced. Thicken these 2 cups of sauce by simmering cornstarch dissolved in vinegar for 3 to 4 minutes, stirring constantly. Place the onion in the serving dish, set the rump on top. Slice and serve with the sauce as a side dish.
Yield: 6 to 8 servings.
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