Tuscan Rump Roast Food

ITALIAN RUMP ROAST

Steps:

• In a 4 - 5 quart slow cooker, mix onion, and tomatoes.
• If roast comes in netting or is tied, remove netting or strings.
• Place beef in slow cooker.
• In small bowl, mix bacon, garlic and Italian seasoning; rub over beef.
• Cover; cook on Low heat setting 8 - 10 hours.
• Remove beef from cooker.
• In small bowl, mix cornstarch and water; stir into tomato mixture.
• Return beef to cooker.
• Cut large mushrooms in half. Arrange mushrooms, beans and olives around beef.
• Increase heat setting to High.
• Cover; cook for 20 - 30 minutes or until tomato mixute has thickened and vegetables are tender.
• I served this over egg noodles tossed with butter and garlic powder. Mmmmmm -- .

I.C. RUMP ROAST

Steps:

• Install an immersion circulator in a water bath and set it to 135 degrees F.
• Trim any fat and sinew from the exterior of the roast, but don't discard it.
• Heat a 12-inch cast-iron skillet over high heat for 5 minutes. Brush or rub the roast with the oil and season the roast on all sides with the salt.
• Thoroughly sear the roast on all sides, about 2 minutes per side. Add the trimmings to the skillet and brown alongside the roast.
• Combine the Worcestershire, Dijon, garlic powder, onion powder and pepper in a one-gallon zip-top freezer bag.
• Transfer the seared roast and trimmings to the freezer bag and squish the sauce around to coat. Remove as much air from the bag as possible and seal tightly. Place the bag in the water bath, making sure the meat is completely submerged (see Cook's Note). Cover the water bath with plastic wrap to prevent evaporation.
• After 10 hours, retrieve the bag from the water bath, discard the fatty bits and remove the roast to a carving board. Strain and reserve the jus. Thinly slice the beef across the grain and serve with the jus.

ITALIAN ROAST BEEF

Steps:

• Poke holes all over the roast. Slice 4 large cloves of garlic. Stick the garlic into the holes. Liberally season the meat all over with salt and black pepper, to taste. Heat the extra-virgin olive oil, 4 turns of the pan, over medium-high heat in a large Dutch oven. When the oil smokes, add the meat and brown on all sides. Remove the meat to a plate. Crush the remaining garlic and add it to the pot along with the onions, bay leaves, carrots, celery and rosemary. Season with salt and pepper, to taste. Cover the pot with a lid and sweat the vegetables for 7 to 8 minutes, stirring occasionally. Stir in the tomato paste and wine, and let reduce for 1 to 2 minutes, scraping up the bits from the bottom of the pot. Stir in the stock-in-a-box. Return the meat to the pot and cover with a lid. Lower the heat to a simmer and cook for 2 1/2 hours.
• When meat is about done, bring a large pot of water to a boil over medium heat for the pasta.
• Remove the meat to a cutting board and cool 15 minutes. Slice the roast and arrange half of the meat on a platter.
• Cook the pasta to al dente while the meat is resting. Drain the pasta and add it to a serving bowl. Remove the vegetables with a slotted spoon and arrange them alongside the meat. Spoon a few juices over the top. Melt the butter in small pan over low heat and add the sage leaves. Add the sage butter to the bowl with the pasta and toss together. Season with salt. Ladle the remainder of the juices over the pasta. Serve the meat and veggies with pasta alongside. Cool and store the remainder of the meat in the refrigerator.

PERFECT RUMP ROAST

Steps:

• DO NOT USE A GLASS PAN FOR THIS RECIPE.
• Pre-Heat the oven to 500 degrees.
• Prep the roast by making 4-5 slits in the roast and filling the holes with salt, pepper and 1/2 of a clove of Garlic.
• Now Salt and Pepper the rest of the roast.
• Put the Roast in the oven and sear for 20 minutes.
• Then add the water, the chopped onion and reduce the temperature to 275 degrees.
• Cook for 20 minutes per lb. I like mine rare so that is what you will get if you cook for this period of time.

BENEDETTA'S TUSCAN POT ROAST

Steps:

• On a cutting board, mince together rosemary and lemon zest. Season with salt and pepper. Using a long sharp knife, make a hole right through the meat. Push the seasoning mixture into the meat with the handle of a wooden spoon.
• Add oil to a Dutch oven just large enough to hold the beef. Heat over high heat, and brown the meat on all sides, except where it has been cut by the butcher, about 10 minutes.
• In a small bowl, stir mustard into wine, and add to the Dutch oven. Season with salt. Continue to cook, covered, over high heat, turning the meat often, so that each side of the meat is immersed in the boiling liquid. The exact time will be determined by the size of the meat, but the browning time plus 15 minutes of cooking in wine will probably be sufficient. The beef should be dark brown on the outside and pink on the inside.
• Remove the meat to a carving board or platter. If you want a thicker gravy, leave the liquid over high heat, stirring with a wooden spoon until it becomes a bit thicker. If you want a thinner gravy, add stock. Adjust the seasoning. Slice, and serve with the gravy spooned over.

TUSCAN CHICKEN

Steps:

• Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic.
• Brown chicken 2 minutes on each side and remove from pan. Add remaining oil, another single turn of the pan, remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off.
• Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more. Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through.
• Dessert: This is a very rich meal. My suggestion for dessert is to set out a small cookie tray and offer coffee or tea.

SEARED RUMP ROAST

Steps:

• Preheat oven to 500 degrees.
• Put rump roast into large roasting pan and sear each side of roast for about 15 minutes until dark brown.
• Add 1/4 cup of water to pan.
• Cover with foil, reduce heat to 325 degrees and cook approximately 1-1/2 to 2 hours (depending on the size of your roast), OR until fork goes easily into meat.
• Remove roast from pan and let it "rest" for about 30 minutes. Meanwhile, make the most wonderful gravy from all of the drippings.