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Ingredientes
- 1 Tbsp. Walnut oil
- 2Â 3/4 lb Rump roast, trimmed of all fat
- 2 lrg Onions, abt 3/4 lb, slice, separated into rings
- 2 x Cloves garlic, thinly sliced
- 1 tsp Grnd cinnamon
- 1/4 tsp Grnd ginger
- 1 tsp Grated orange zest
- 6 lrg Plum tomatoes, abt 1 1/2 lb, seeded and minced
- 1Â 1/2 c. Beef stock
- 1 Tbsp. Grnd walnuts, for garnish
- Â Â Freshly grnd pepper, to taste
- Â Â Seeds from 1 large pomegranate, abt 1/2 lb
Direcciones
- Preheat oven to 325F (165C). In a heavy flameproof casserole or possibly Dutch oven with a lid, heat oil over medium heat. Add in 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 in tomatoes and stock. Bring to a simmer.
- Cover and bake till meat is fork tender, about
- 2 1/4 hrs. Turn meat and baste with pan juices 2 to 3 times during cooking time. When roast is done, remove meat from casserole; keep hot.
- Skim any fat from the pan juices. Return casserole to stove. Bring to a boil over medium-high heat and cook till reduced by half. Pour sauce through a sieve, pressing solids to extract their flavor and thicken the sauce. Return strained sauce to casserole. Throw away solids. Add in pomegranate seeds to sauce. Simmer till heated through.
- 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 grnd walnuts. (Making 12 servings)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 12 servings | |
| Calories 220 | |
| Calories from Fat 118 | 54% |
| Total Fat 13.16g | 16% |
| Saturated Fat 4.79g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 156mg | 7% |
| Potassium 387mg | 11% |
| Total Carbs 2.52g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.98g | 1% |
| Protein 21.76g | 35% |
