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Rosemary-Braised Beef Roast and Fresh Parsley Gnocchi
Photo by Kevin Hewitt |
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| General Category : Main Course |
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| Food Group : Meat-Beef, Vegetables |
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| Cuisine Type : Italian |
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| Preparation Method : Bake |
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| Other Criteria : Entertaining & Holiday |
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Few dishes are as appealing in cold weather as finely braised meat in a rich, luscious sauce. If you are using rump roast, look for a well-marbled piece. The roast is also excellent with other braising cuts, such as rib-end. If you are serving this with regular potato gnocchi or with potatoes or another starch instead of the Fresh Parsley Gnocchi, then stir 1/2 cup/125 mL chopped fresh parsley into the sauce and cook for 1 minute.
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Ingredients
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6 lb (2.7 kg) beef rump roast |
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3/4 tsp (4 mL) black pepper |
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2 tbsp (30 mL) vegetable oil |
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2 tbsp (30 mL) olive oil or butter |
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2 onions, diced |
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3 carrots, diced |
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1-1/2 cups (375 mL) diced celery, including inner stalks and leaves |
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4 cloves garlic, minced |
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2 cups (500 mL) dry red wine |
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1 can (28 oz/796 mL) tomatoes with juice |
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2 tbsp (30 mL) tomato paste |
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1-3/4 tsp (9 mL) salt |
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3 bay leaves |
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2 sprigs fresh rosemary (or 2 tsp/10 mL dried) |
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2 tsp (10 mL) dried oregano |
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Preparation
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Sprinkle roast with pepper. In large skillet, heat vegetable oil over high heat; brown roast all over. Transfer roast, fat cap side up, to large Dutch oven; pour off fat from skillet.
Reduce heat to medium-high and heat olive oil; add onions, carrots, celery and garlic. Sauté until vegetables are tender, 10 to 12 minutes; scrape vegetables over and around roast.
Return skillet to heat and add wine; stir in tomatoes, breaking up slightly, tomato paste and salt. Bring to boil and pour over roast. Scatter bay leaves, rosemary and oregano in pan; cover and bake in 350°F/180°C oven for 2-1/2 hours.
Uncover; roast, basting every 30 minutes, until meat is tender when tested with fork, 1-1/2 to 2 hours. Transfer roast to cutting board; let stand for 10 minutes.
Meanwhile, skim off fat from sauce; discard bay leaves and rosemary sprigs. If sauce is not thick enough, place over high heat and boil until desired consistency. Slice meat thinly; transfer to serving platter and spoon sauce over top.
Makes 8 to 10 servings.
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Nutritional information
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| Per each of 10 servings: about 481 cal, 59 g pro, 21 g total fat (7 g sat. fat), 10 g carb, 2 g fibre, 145 mg chol, 715 mg sodium. % RDI: 6% calcium, 42% iron, 60% vit A, 27% vit C, 15% folate. |
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Source
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Homemakers Magazine: Feb./Mar. 2006
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