Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 tablespoon walnut oil

  3. 2 3/4 pounds rump roast -- trimmed of all fat

  4. 2 large onions -- abt

  5. 3/4 lb -- slice,

  6. -- separated into rings

  7. 2 cloves garlic -- thinly sliced

  8. 1 teaspoon ground cinnamon

  9. 1/4 teaspoon ground ginger

  10. 1 teaspoon grated orange zest

  11. 6 large plum tomatoes -- abt

  12. 1 1/2 lb

  13. -- seeded and chopped 1 1/2 cups beef stock

  14. 1 tablespoon ground walnuts -- for garnish

  15. freshly ground pepper -- to taste

  16. 1 large pomegranate -- abt

  17. 1/2 lb

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325F (165C). In a heavy flameproof casserole or Dutch oven with a lid, heat oil over medium heat. Add rump roast; brown on all sides. When roast is brown, pour off all fat and pan juices. Scatter onion and garlic slices around roast. Season n with cinnamon, pepper, ginger, and orange zest. Add tomatoes and stock. Bring to a simmer.

  2. Cover and bake until meat is fork tender, about2 1/4 hours. Turn meat and baste with pan juices 2 to 3 times during cooking time. When roast is done, remove meat from casserole; keep warm. Skim any fat from the pan juices. Return casserole to stove. Bring to a boil over medium-high heat and cook until reduced by half. Pour sauce through a sieve, pressing solids to extract their flavor and thicken the sauce. Return strained sauce to casserole. Discard solids. Add pomegranate seeds to sauce. Simmer until heated through.

  3. Transfer roast to a carving board and slice against the grain into 1/4-inch (.75 cm) slices. Arrange slices on a heated serving platter. Nap with sauce. Sprinkle with ground walnuts. (Making 12 servings)


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