Ok, so we have been at this grass-fed beef growing venture for some time now. We are still in the process of trying each cut of beef and learning just what makes them the tastiest. This weekend, we were planning a very special meal...Sabbath preparation and anniversary celebration kind of special...Dear and Loving Husband says plan something fine. So, I planned on lamb, because I thought we had some in the freezer. Dear and Loving Husband, after searching diligently, asks just where said lamb may be found. Uh-oh. That was veal I was thinking of. Ok, move to plan B. Break out one of those cuts we have not tried yet and make it fine. Enter Rolled Rump Roast. Now when it comes to roasts, I am not of the rare, succulent au jus loving kind. My mama would brown it and cook it to death with Lipton onion soup mix. Well, that has MSG, which we try to avoid (headaches and whatnot, you know...). Anyway, I did a little research in my cookbook collection and compared notes with a few sites online. I decided to branch out of familiarity and try something new, of my own design. It was SO good! I mean, lick your plate good if you don't have manners and it isn't a fine meal...but we do and it was, so I didn't, though I wanted to. Nonetheless, here you go...
Rolled Rump Roast (preferably from Providence Farm!) about 3.5 lbs.
1 Vidalia Onion, cut into eighths
1 head of garlic (from our garden!), peeled and each clove halved lengthwise
~1/3 cup sherry
~1/4 cup Worcestershire sauce
~1 tsp freshly ground black pepper
~1 TBS kosher salt
1 1/2 cups water
1 TBS butter
2 TBS extra virgin olive oil
The ~ means "about," because I don't measure. This is where I got to really put my LeCreuset French Oven to the test. Preheat your cookware over low heat, then add oil and butter and cover with the lid. Turn heat up to medium and NO higher. Rinse and pat dry the roast. Rub with pepper and salt and place in oil/butter to sear on all sides. Remove and set aside the roast. Place onion & garlic into the oil and cover. Allow to slightly brown, then place the roast on top of the onions. Pour liquids into bottom of french oven and cover. Let braise for a few hours, turning occasionally, until fork-tender and juices & onions have carmelized. Remove string netting and slice for serving. Pour pan juices over the meat before serving. Try not to lick your plate when you are done. At least use a roll to sop it up! ;-) Mmmmmm....Good, Providentially!