Benedetta's Tuscan Pot Roast
Benedetta Vitali, owner of Zibibbo restaurant in Florence, Italy, prepares pot roast in a uniquely Tuscan style. Instead of slowly braising a less tender cut of meat, she quickly cooks browned rump roast in a small amount of liquid and serves it rare with sauteed spinach.
- 1 tablespoon chopped fresh rosemary
- 1 strip lemon zest, minced
- Coarse salt and freshly ground pepper
- 2 to 3 pounds beef rump roast, in one piece
- 1/2 cup extra-virgin olive oil
- 1 teaspoon Dijon mustard, (optional)
- 1/2 cup red wine, any variety
- 2 to 4 tablespoons Homemade Chicken Stock Homemade Chicken Stock (http://www.marthastewart.com/261561/homemade-chicken-stock)
- On a cutting board, mince together rosemary and lemon zest. Season with salt and pepper. Using a long sharp knife, make a hole right through the meat. Push the seasoning mixture into the meat with the handle of a wooden spoon.
- Add oil to a Dutch oven just large enough to hold the beef. Heat over high heat, and brown the meat on all sides, except where it has been cut by the butcher, about 10 minutes.
- In a small bowl, stir mustard into wine, and add to the Dutch oven. Season with salt. Continue to cook, covered, over high heat, turning the meat often, so that each side of the meat is immersed in the boiling liquid. The exact time will be determined by the size of the meat, but the browning time plus 15 minutes of cooking in wine will probably be sufficient. The beef should be dark brown on the outside and pink on the inside.
- Remove the meat to a carving board or platter. If you want a thicker gravy, leave the liquid over high heat, stirring with a wooden spoon until it becomes a bit thicker. If you want a thinner gravy, add stock. Adjust the seasoning. Slice, and serve with the gravy spooned over.
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