Marinated Pot Roast with Italian Overtones
Nutrition
Calories: 460 kcalCarbohydrates: 9 gProtein: 58 gFat: 34 gSaturated Fat: 16 gCholesterol: 196 mgSodium: 96 mgFiber: 7 gSugar: 6 gVitamin A: 4.625 IUCalcium: 33 mgIron: 15 mg
Ingredients
- 5 lbs beef rump rolled and tied with a little barding fat
- 2 cups red wine
- 1 whole onion sliced
- 4 whole Garlic cloves
- 1-1/2 tsp dried basil or 1/3 cup chopped fresh basil
- 2 sprigs parsley
- 6 tbsp olive oil
- 1 pinch salt
- 1 pinch black pepper
- 1-1/2 cups Italian plum tomatoes
- 1 cup soft black olives pitted - the soft Italian type
Instructions
- Place the meat in a deep bowl with the wine, onion, garlic, basil, and parsley. Turn several times. Marinate for two days, turning several times each day.
- When you are ready to cook, remove the meat and dry it well; also remove the onions, garlic, and other seasonings, and reserve.
- Cook the wine down to half its volume. Sear the meat in olive oil on all sides in a braising pan and add the onion and other seasonings from the marinade. Salt to taste, and add about ten grinds of the pepper mill. Pour the hot wine over the roast and cover. Simmer for about 2 hours. Test the meat for tenderness, and add the tomatoes. Continue simmering till the meat is quite tenderJust before serving, add the olives and allow them to cook for 5 minutes. Remove the roast to a hot platter. Skim off the excess fat and strain the sauce over the meat. Sprinkle with chopped parsley. Serve with rice or with green noodles and grated Parmesan cheese.
- Just before serving, add the olives and allow them to cook for 5 minutes. Remove the roast to a hot platter. Skim off the excess fat and strain the sauce over the meat. Sprinkle with chopped parsley. Serve with rice or with green noodles and grated Parmesan cheese.