James Whelan Butchers: Roast Rump with Garlic and Red Wine Gravy

Roast Rump  with Garlic and Red Wine Gravy

Garlic is an ingredient that finds its way into many of my recipes. It is not that long ago that the notion of including a chopped clove of garlic in a dish would have seemed alien to most of us. This may seem a lot of garlic, but it really does add an extra dimension of taste and the red wine added to the gravy lifts it to a very special roast.

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Ingredients

  •  2 kg/4 1⁄2 lb rump roast
  • 3 cloves of garlic, peeled peeled and cut into 6 long slivers
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 medium onion, peeled and cut into quarters

Gravy

  • 1⁄4 cup red wine
  • 2 tablespoons plain flour

Serves 6

To Cook

Preheat the oven to 190°C/375°F/gas mark 5.

If there is time, remove the joint from the fridge at least 1 hour before cooking. When the meat is ready, make 6 small incisions on the top and place a sliver of garlic in each. Pour the oil on to the meat and massage it in withyour hands. Season with salt and pepper. Place the onion in the pan and position the meat on top, fatty side up, so that the fat melts and self-bastes the joint, creating the juices for the gravy. Place in the oven.

After 30 minutes or so reduce the temperature to 180°C/350°F/gas mark 4 and continue cooking for 11⁄2 hours or longer, depending on taste. Test by removingfrom the oven and checking the colour of the juices. For well done, the juices should be clear. When done to your liking, remove the meat from the oven and leave it to rest on a warmed plate for 15 minutes. It is worth remembering that meat will continue to cook while it is resting.

While the meat is resting, pour any excess fat from the pan and place the pan on top of the stove over a medium heat. Add a little water and the wine to deglaze the pan, incorporating all the browned bits from the cooked meat that may have lodged around the edges of the pan. Add the flour, a little at a time, stirring quickly to avoid lumps. When the flour looks like a paste, add additional water, depending on the thickness of the gravy required, and adjust the seasoning to taste.This is an easy joint to carve and can be sliced and placed on a platter with the gravy poured sparingly over the slices to present at the table.

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers

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