Braised Beef Roast
10 Minutes
2-3 SERVINGS
INGREDIENTS
Beef- Sadia Beef Rump Cap
- 700g Sadia Beef Rump Cap
- 2 Tbsp cooking oil
- 2 Tbsp unsalted butter
- 3 large onions (peeled and quartered)
- 5 garlic cloves (peeled and minched)
- 1 Tbsp tomato paste
- 400 ml low-sodium beef broth
- 100g button mushrooms (sliced)
- 1 Tbsp corn starch
- 2 Tbsp water
- Salt and black pepper (to taste)
- 2 rosemary sprigs
METHOD
- Keep the Sadia Beef Rump Cap sealed and thaw it in the chiller for 24 hours before use. Portion out 700g and slice into 1/2-inch steaks.
- Heat cooking oil in a big pot over medium-high heat. Add beef in batches and sear until lightly browned on both sides. Remove and set aside.
- In the same pot, lower heat to medium. Add butter, onions and garlic. Sauté for 2-3 minutes until golden and fragrant.
- Stir in tomato paste and cook for 1 minute. Add beef broth and button mushrooms.
- Return beef strips to the pan. Cover and simmer over medium-low heat for 40-45 minutes, stirring occasionally.
- Mix cornflour with water to form a slurry. Stir it into the pan and simmer uncovered for another 3-5 minutes, until the sauce thickens and coats the beef nicely.
- Finish by seasoning with salt and pepper, decorating with rosemary for added fragrance, and serve.
Sadia Beef Rump Cap Aged (Picanha)
100% Quality Beef
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