Sliced Rump Joint with Bread Balls

Name: Sliced Rump Joint with Bread Balls
Total time: 1 d 4 h
Yield: 4
Ingredients: 0.875 cup dry Red wine; 0.875 cup Red wine vinegar; 0.375 cup water; 2 Tbsps light brown sugar; 6 black peppercorns (crushed); 6 Juniper Berry (crushed); 3 cloves; 2 bay leaves (lightly crushed); 71 ozs boneless, top rump beef joint; 2 Tbsps olive oil; 2 onions (sliced); 3 cloves garlic cloves sliced (optional); 2 tsps Corn starch; salt (to taste); 2 cups gluten-free all purpose flour; 1 tsp gluten-free Baking powder; 0.5 tsp salt; 1 large egg yolk; 0.75 cup milk; 5 slices gluten-free bread (crusts removed, cubed); 2 Tbsps chopped parsley; 1 large Tomato (diced); flat-leaf parsley

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Difficulty:

moderate

Difficulty

Preparation:

3 h.

Preparation

ready in 1 d 4 h.

Ready in

Ingredients

for

servings

Ingredients: ⅞ cup dry Red wine; ⅞ cup Red wine vinegar; ⅜ cup water; 2 Tbsps light brown sugar; 6 black peppercorns (crushed); 6 Juniper Berry (crushed); 3 cloves; 2 bay leaves (lightly crushed); 71 ozs boneless, top rump beef joint; 2 Tbsps olive oil; 2 onions (sliced); 3 cloves garlic cloves sliced (optional); 2 tsps Corn starch; salt (to taste)

For the dumplings: 2 cups gluten-free all purpose flour; 1 tsp gluten-free Baking powder; ½ tsp salt; 1 large egg yolk; ¾ cup milk; 5 slices gluten-free bread (crusts removed, cubed); 2 Tbsps chopped parsley; 1 large Tomato (diced)

To garnish: flat-leaf parsley

How healthy are the main ingredients?

olive oil garlic clove parsley cloves onion salt

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Preparation

Kitchen utensils

1 Pot, 1 Small pot, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Fine grater, 1 Sieve, 1 Hand mixer, 1 deep bowl, 1 Ladle, 1 Large knife

Preparation steps

Combine the wine, vinegar, water, sugar, peppercorns, juniper berries, cloves and bay leaves in a pan, and bring to a boil, then immediately remove from the heat.

Place the beef in a non metal bowl, large enough to hold it and the marinade. Pour the hot marinade over the beef, cover and refrigerate for 24 hours, turning the meat twice. Remove the beef from the marinade and pat dry.

Heat the oven to 170°C (150° fan) 325°F gas 3. Strain the marinade discarding the spices, but reserve the marinade.

Heat the oil in a deep casserole and cook the onions and garlic for a few minutes until translucent. Put the beef on top of the vegetables and pour over half the marinade. Cover tightly, first with greaseproof paper and then foil.

Cook the meat for about 2 hours until cooked to your liking. Allow the meat to rest for 15 minutes in a warm place.

For the dumplings: whisk together the flour, baking powder and salt.

Whisk together the egg yolks and milk and add to the flour mixture. Mix to a dough and leave to stand for 1 hour.

Work the bread cubes, parsley and tomato into the mixture until well incorporated. Using floured hands, shape the dough into balls.

Bring a large pan of boiling salted water to a boil and cook the dumplings for about 15 minutes, until cooked through.

10.

Strain the liquid from the casserole into a pan and pour in the remaining marinade. Blend the cornflour with a little water and stir into the pan. Bring to the boil, stirring and simmer for 2 minutes until thickened. Slice the beef and pour over the marinade gravy.

11.

Serve with the dumplings and garnish with parsley.