3
1.5 kg beef brisket, or rump roast
pinch salt
pinch freshly ground black pepper
2 tbsp olive or vegetable oil
2 onions, diced
4 garlic cloves, minced
796-mL can diced or whole tomatoes
1/2 cup dry red wine
1 tsp dried basil
1/2 tsp dried oregano leaves
1/2 tsp salt
1 tbsp granulated or brown sugar
1 tbsp horseradish
Generously sprinkle beef with salt and pepper. In a saucepan just a little larger than the roast, heat oil. Add beef and cook over medium-high heat until browned on all sides, about 2 minutes per side. Then remove beef to a platter. Add a little more oil to pan, if needed, then add onions and garlic. Stir often until softened, about 5 minutes. Add tomatoes, including juice, wine, seasonings, sugar and horseradish. Using edge of a spoon, break up any large pieces of tomato.
Return beef to saucepan and bring liquid to a boil. Cover saucepan, then simmer for 3 hours, turning every 30 minutes, until meat is tender. Remove meat to a platter. If sauce seems too thin, boil gently, uncovered, until it thickens slightly, about 15 minutes. Great with mashed or baked potatoes.
Calories 448, Protein 36.4g, Carbohydrates 12.3g, Fat 27.8g, Fibre 2g.
The red wine-laced tomatoes and long simmering bring an inexpensive roast to tender goodness--and the horseradish adds gusto. This is a perfect dish to make on a weekend.