Thanks!! (And a recipe)
I've been AWOL for ages, but have been lurking the last few months just watching (and trying the occasional recipe!). Some of you may not remember me. I posted asking about the best way to roast a hunk of beef I had. Your suggestions were more than welcome, and I ended up using a combination of a few of them. And guess what? The roast was a total success! I tell you guys, it was the tenderest, tastiest roast beef I've ever had. Needless to say, the leftovers didn't last long! So finally, here's the recipe I used for it:
Tender Beef Roast
1kg rump beef
2 strips bacon (rindless)
1 cup red wine
squeeze of lemon juice
dash of olive oil
diced cloves of garlic to taste
thyme, rosemary and basil to taste
A dutch oven (or slow cooker)
Method:
Prepare the rump by rubbing it with a slurry of the olive oil, lemon juice, garlic and herbs. Wrap it it the bacon and place in slow cooker or dutch oven (also known over here in Australia as a crock pot that you put lid and all into the oven, perfect for roasts). Pour the wine over the roast and thin with a little water if needed so the roast is sitting in a small puddle. Bake at 160 degrees celcius for five to six hours or until roast is cooked to your liking. Baste throughout cooking with the wine/water and adding more water to the juices if it looks like drying out too much. Allow to rest in a warm place after removing from oven but leaving the lid on to retain moisture and heat. Slice and enjoy with potatoes, pumpkin or whatever your heart desires. When cooled it also makes nice lunch meat.
1kg rump beef
2 strips bacon (rindless)
1 cup red wine
squeeze of lemon juice
dash of olive oil
diced cloves of garlic to taste
thyme, rosemary and basil to taste
A dutch oven (or slow cooker)
Method:
Prepare the rump by rubbing it with a slurry of the olive oil, lemon juice, garlic and herbs. Wrap it it the bacon and place in slow cooker or dutch oven (also known over here in Australia as a crock pot that you put lid and all into the oven, perfect for roasts). Pour the wine over the roast and thin with a little water if needed so the roast is sitting in a small puddle. Bake at 160 degrees celcius for five to six hours or until roast is cooked to your liking. Baste throughout cooking with the wine/water and adding more water to the juices if it looks like drying out too much. Allow to rest in a warm place after removing from oven but leaving the lid on to retain moisture and heat. Slice and enjoy with potatoes, pumpkin or whatever your heart desires. When cooled it also makes nice lunch meat.