CookEat Recipe
Beef, Rotterdam
Slow-braised beef rump with carrots, white onions, tomatoes and warm spices, finished with Rhine wine in its semolina-thickened cooking juices.
Method
Steps
Step 1
Preheat a conventional oven to 300°F. Have a tender four-pound beef rump joint with its fat on one side. Season it with the one teaspoon salt, half teaspoon pepper and one saltspoon freshly grated nutmeg. Put it in a large heavy oven-safe saucepan with the one ounce butter. Wash and trim the four medium carrots, four white onions, one celery branch and three medium ripe tomatoes. Cut the carrots and onions lengthwise into quarters, the celery into small pieces and the tomatoes into quarters, then add them to the pan with the two whole cloves and two leaf-like blades of whole mace (foelie).
Step 2
Pour in enough water to cover the beef entirely, leaving ample headroom. Cover the pan and bring to a boil on the stove. As soon as it boils, sprinkle the two ounces semolina into the liquid around the beef, stirring it in carefully.
Step 3
Cover again and transfer the pan to the oven. Cook slowly at a gentle simmer, checking occasionally that the liquid is not catching. Allow about two hours in total as a guide, reserving the last ten minutes for the wine finish. When the meat is nearly fork-tender, continue with the next step.
Step 4
Add the quarter pint Rhine wine and cook covered for the final ten minutes. Before serving, check that the beef is fork-tender and its thickest centre has reached at least 70°C for two minutes; continue cooking gently if needed until both checks are satisfied. Remove from the oven, lift the beef onto a hot serving dish and arrange all the cooked vegetables and their cooking liquid around it, removing the two spent mace blades and the two hard cloves. Serve promptly. Cool any leftovers rapidly in shallow containers, refrigerate within two hours at 40°F or below and use within forty-eight hours or freeze.
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