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We hope you got insight from reading it, now let’s go back to auntie g's topside rump roast recipe. You can cook auntie g's topside rump roast using 14 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Auntie G's Topside Rump Roast:
- Get 1 large Spanish onion
- You need 1-2 heads garlic, to taste
- Prepare 1 large parsnip
- Use 3 medium carrots
- Use 1 pinch salt
- Use 1 tbsp black peppercorns
- Use 3 sprigs thyme
- Provide 1 bay leaf
- Get To taste, freshly ground black pepper
- Take 2.2 lbs topside rump roast (preferably organic and free-range)
- Provide 6 tbsp olive oil
- Use 200 ml red wine (strong & fruity… Eg. Malbec from Argentina)
- Provide 1 tsp powder stock (vegetarian)
- You need 100 ml hot water
Instructions to make Auntie G's Topside Rump Roast:
- Chop the onions and garlic. Set aside.
- Roughly chop the parsnip and carrots. Set aside.
- Add half of the olive oil into a deep pot (we use Le Creuset). ***Make sure the pot can cook on the stove top and in the oven, and that it has a lid that can go in the oven. Heat on high and sear the rump on all sides. Set aside.
- Fry up the onions, garlic, parsnip and carrots in oil using the same pot.
- Create a divot and place the seared rump in the center. Add thyme and bay leaf.
- Create a mix: wine, stock, hot water. Stir thoroughly.
- Add wet ingredients into the pot. Season with salt, peppercorns and cracked black pepper. Add lid to pot (to seal in heat). Preheat oven to 200C and cook in the oven for 90 minutes. Bast the rump every half hour.
- Voilà!
- Serve with vegetables (we had roasted potatoes & steamed spinach). Enjoy with the rest of your wine!
Slow cookers also require you to add liquid, like water or broth, to the pot. Vind stockafbeeldingen in HD voor Succulent Prime Roast Beef Topside Rump en miljoenen andere rechtenvrije stockfoto's, illustraties en vectoren in de Shutterstock-collectie. Elke dag worden duizenden nieuwe afbeeldingen van hoge kwaliteit toegevoegd. Rump Roast - Crock Pot or Pressure CookerLow Carb with Jennifer. Chris Holland Roast Topside of Beef, Madeira Gravy and Yorkshire Pudding Beef.
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