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78
Braised Beef Rump Roast
2 Tablespoons olive oil
3 pounds rump roast
Salt and pepper, to taste
1
⁄
2
cup flour
2 carrots, diced
2 celery ribs, diced
1 onion, diced
4 garlic cloves, minced
1
1
⁄
4
cups red wine
1 (14.5 ounce) can diced tomatoes, undrained
2
1
⁄
4
cups beef broth
1
⁄
2
pound mushrooms, sliced
In a large oven- proof pot, heat oil over medium heat. Season rump roast with salt and pepper. Dredge in flour. Add to large pot over
medium heat. Sear on all sides, then remove to a plate. Return to medium heat and add diced carrots, diced celery ribs, and diced
onion. Cook over low heat until tender. Add garlic. Reduce heat to low and deglaze the pan with red wine, scraping up the browned
bits with a wooden spoon. Add undrained diced tomatoes and beef broth. Bring up to a simmer, then add rump roast back into
stockpot. Insert meat probe into center.
Cover pot tightly and turn off cooktop burner. Adjust oven rack to position 2. In Dacor Guide, select Beef Rump Roast. Allow oven to
preheat. Add covered stockpot to the oven and plug in meat probe. Set internal temperature to 155˚. Cook until beef is tender.
After Braising: Remove the beef to a warm platter, cover, and keep warm in the oven. Strain the sauce into a medium saucepan.
Add sliced mushrooms and boil until the sauce is reduced by one third and is thickened. Serve the sauce with the sliced roast.
Makes 8 servings.
Beef Rump Roast
Default Mode and Temperatures: Convection Roast/350˚
Suggested Time: 1 hour
Tips: Sear, then place in pan with liquid and cover. Insert meat probe into center of meat.
Path to reach this function: DACOR GUIDE-MEAT-BEEF/VEAL-# 5 Beef Rump Roast
RECIPES
79
Herb-Crusted Whole Beef Fillet
2 Tablespoons chopped fresh parsley
2 Tablespoons chopped fresh rosemary
2 Tablespoons chopped fresh thyme
4 mashed garlic cloves
2 teaspoons fresh cracked black pepper
2 Tablespoons Dijon mustard
1
⁄
2
cup seasoned breadcrumbs
1
⁄
4
cup Worcestershire sauce
1 shallot, minced
1
⁄
4
cup olive oil
3 pound beef tenderloin, trimmed of fat and tied
Salt and pepper, to taste
In a medium-sized mixing bowl, combine parsley, rosemary, and thyme. Add garlic, cracked black pepper, Dijon mustard,
breadcrumbs, Worcestershire sauce, shallot and oil. Stir to make a thick paste. Spread paste over tenderloin. Tuck thinner end of
tenderloin underneath so that it will cook evenly. Place tenderloin on V-shaped rack inside of oven roasting pan. Adjust oven rack
to position 2. Place in oven and select Whole Beef Fillet in Dacor Guide. Press start. Insert meat probe and enter 145˚ as internal
temperature. Roast until deep golden brown and internal temperature reaches 145˚ in the thickest center piece.
After Roasting: Remove and let sit for 10-15 minutes before carving. Slice very thinly across the grain.
Serves 8.
Whole Beef Fillet
Default Mode and Temperatures: Pure Convection
™
Sear/375˚
Suggested Time: 1 hour
Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thickest part of meat.
Path to reach this function: DACOR GUIDE-MEAT-BEEF #6 WHOLE BEEF FILLET