Braised beef rump cap

STEP BY STEP

Let's make something delicious.

1. 01

   Rinse the beef rump cap under running water and pat dry with a kitchen towel. If desired, score the meat 0.5 cm deep with a sharp knife.

2. 02

   Heat the rapeseed oil in a roasting pan and sear the beef on all sides.

3. 03

   Wash and peel all the vegetables, then cut into pieces about 1 × 1 cm. Add to the beef and brown alongside it.

4. 04

   Add the tomato purée and stir well. After a few seconds, deglaze with the red wine and vegetable stock. Add the spices, cover and cook in the oven at 160°C fan for three hours. Turn the roast from time to time with a carving fork to prevent it from burning.

5. 05

   Pour the cooking liquid from the roasting pan through a sieve into a deep saucepan and bring to the boil. Mix the starch with twice the amount of cold water and add to the boiling gravy. Bring back to the boil, stirring occasionally.

6. 06

   Slice the roast thinly against the grain and serve with potatoes or dumplings.