Braised beef rump with cranberry


A beautiful braise beef is a delight for any meal, not just holidays. Although we see these types of dishes more on holidays there is no reason why we cant enjoy a well prepared braised beef on any occasion. With that said I know that the price for beef these days have gone up tremendous, but luckily for me I was able to purchase 1/2 a cow recently so I have a good selection of beef in my freezer. Back to the braise beef, I started with about 4 lb rump roast with bone, which I decided to leave in, there are many different ways that you can cook a rump of beef but I wanted to experiment with some fresh cranberries that I had in the refer.

Ingredients.

4-5 lb Rump Roast.
4 table spoons of Oil.
1 sliced onion.
3 cloves of garlic, pressed.
Montreal seasoning, enough to rub on the roast from all sides.
2 cups water.
2 cups cranberries.

Ingredients for gravy made with juices from the beef roast.

3 cloves of garlic.
3 tablespoons sugar.
3 tablespoons flower.

In a pot preferably a cast iron dutch oven preheat half of your oil and saute the onion, Rub your roast with garlic, Montreal seasoning and set aside. Remove your onion but do not discard, add the remaining oil to the pan and sear the meat on medium high heat on all sides until it's dark brown.

Pour over the meat water, and add the onions, cover the pout closely,  insert the pot into the oven, bake slowly at 300 degree. After 1 hour add cranberries and boiling water if needed, most likely you will not need any more water. check on your beef in about 30 minutes to an hour. When your beef is cooked to your desire remove it from the pan and place it where it well be hot.


Gravy.

Pour off all the liquids but about 6 tablespoons. It's not important to measure, this is just approximately. Add to your liquid, 3 tablespoon sugar, 3 tablespoon flower, 3 cloves of garlic, mix to a  paste and slowly add your liquids until it's right consistency, cook it slowly, stirring it constantly. You can add some hot stock and seasoning if you like. I personally just left it like it is with out any additions. The gravy had a great taste of cranberry and some sweetness to it, worked perfectly as a glaze over the beef.


Now all is left is to serve with a side of  mixed greens or some steamed veggies and enjoy for a delightful meal. Please share share your experience and how it turns out.

Comments

Cajun Chef Ryan said…
Wonderful looking roast here, and the cranberry seems to meld well with the beef.