Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Saturday, October 13, 2012

Shredded Beef Rump Roast with Tomatoes and Onions

Beef rump is one of those lesser cuts of meat that not many people cook with, since it has so much fat on it. I like cooking it in liquid on a pressure cooker to melt down the fat and serve it shredded with the sauce reduced. It has a lot of flavor to it and definitely worth a try!
Enjoy!



Printable Recipe - click here
Ingredients:
1 Beef Rump Roast, about 4 lbs, cut into 3-4 thick slices
salt and pepper
2 onions, peeled and sliced
2 large tomatoes, peeled and quartered
4-6 cups beef stock
1/2 cup fresh chopped parsley


Sprinkle salt and pepper all over meat.
Place sliced onions on bottom of pressure cooker, top with tomatoes and lay rump slices on top. Cover with beef stock, it should cover the meat. If not add more stock or water. Cook under pressure for 45 minutes. When done, remove meat from pan and set pan with cooking liquids over high heat, reduce sauce by a third, it should take about 30 minutes.


With 2 forks, pull meat apart to shred. Place on serving dish, add fresh parley to it and top with reduced sauce. Serve hot with white rice.






18 comments:

  1. I don't have a pressure cooker, but will try my crockpot. It sounds so good.

    ReplyDelete
  2. Thanks! I tried this with a pot roast and it worked well. I had to cook the roast an additional 40 min.

    ReplyDelete