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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Another of my Cuban favorites for a Sunday dinner.. I make this in a pressure cooker but it could easily be done in a regular Dutch Oven. Just adjust time and temperture to suit.. Ingredients:
4 lbs rump roast, closely trimmed |
1/2 medium onion, coarse chopped |
1 tablespoon garlic powder |
1 tablespoon oil |
3 cups water |
1 (15 ounce) can tomato sauce (i use hunts) |
2 cups beef broth, strained from meat |
2 beef bouillon cubes |
1 cup white zinfandel wine |
3/4 teaspoon salt (to taste) |
1 teaspoon pepper |
2 teaspoons ground cumin |
1 medium onion, diced |
1 medium green pepper, diced |
1 teaspoon garlic, minced |
1 tablespoon olive oil |
Directions:
1. Meat.
2. Close trim fat from roast and rub all over with garlic powder.
3. In pressure cooker pot, add oil and brown roast on all sides.
4. While browning roast add onions and saute with roast.
5. When done, add water, close lid and cook on high pressure for 60 minutes or until roast is done through.
6. Release steam and remove roast and set aside.
7. Strain 2 cups of broth from pot and set aside.
8. Sauce.
9. In a 4-5 qt pot, add olive oil, garlic, onion, and green pepper and saute until tender.
10. Add tomato sauce, 2 cups of strained beef broth from meat, 2 beef bouillon cubes, wine, spices.
11. Mix thoroughly and cook on medium high heat for 10 minutes, then reduce heat and simmer for 20 minutes longer.
12. Slice roast and add back into sauce, cover and cook 20 minutes longer.
13. Remove all and serve with white rice and black beans.
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