It's cold outside and you're looking for a recipe for a Winter casserole. Don't look further because this classic Dutch rump pot roast will just do. With tender rump roast, creamy mashed potatoes, and fresh apples.
Our weather has really changed to fall and it becomes chilly (though we had a nice blue sky today). But because of the cold, I want to snuggle and eat comfort food. Food that has taken it's time to get a great taste. Like a delicious pot roast.
Something I really can enjoy. In this pot roast recipe, you can taste at every bite, the sweetness of the sauce and apples and the hardy bacon and potatoes. A unique and delicious combination.
- When you don't have bread crumbs you can use two rusks which you rub against the other one above the baking dish.
- The easiest way to make mashed potatoes is with a masher or squeezer. If by chance you don't have either of these, you can use a fork to mash them.
- This dish is very good with braised red cabbage with apples.
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Classic Dutch rump pot roast
Ingredients
Rump roast stew
- 800 gram rump roast
- 2 tablespoons flour
- 2 tablespoons oil
50 grams butter
125 grams bacon sliced
2 onions medium
4 cloves
10 juniper berries bruised
2 bay leaves
300 mL red wine take a real good wine- 2 slices gingerbread
Mashed potatoes
1000 grams potatoes floury
150 mL milk- 100 grams butter
⅛ teaspoon nutmeg
Topping
3 apples Granny Smith
3 tablespoons breadcrumbs
Ingredients you need per step are listed below the step in Italic
Instructions
Rump roast stew
- Cut the meat in 1 x 1 inch (1.5 x 1.5 cm) dices.
- Fritter the onion.
- Put the cloves, junipers and bay leaves in the tea egg or teabag (that way you can take them out easily).
- Warm 50 grams of butter in the casserole with the oil.
- Sprinkle the flour, salt, and pepper at taste on the diced meat and brown the meat.
- Add the bacon and onion and bake for another 5 minutes.
- Put the bag with herbs (or the tea-egg) in it and pour the wine into the casserole.
- Put a lid on the casserole and simmer for 2½ hours.
- Every 30 minutes remove the lid, whisk through the meat, and check the moisture. If it gets too dry add some water.
- Add the gingerbread by crumbling it above the casserole and simmer for another 30 minutes. Take care to whisk now and then because by adding the gingerbread the meat tends to stick to the bottom.
- Preheat the oven to 480 degrees Fahrenheit (250 degrees Celsius).
Mashed potatoes
- Meanwhile, peel the potatoes and cook them for 20 minutes or until they are done. Mash the potatoes with a masher or squeeze them.
- Warm the milk, combined with the remaining butter and nutmeg (it doesn't have to boil, but it has got to be very warm), and pour it into the mashed potatoes. Whisk though.
- When the meat has simmered for three hours, take the tea-egg or bag out and scoop the meat up into the baking dish.
- Top with the mashed potatoes.
Topping
- Peel the apples and quarter.
- Cut the center out and slice every quarter in three.
- Arrange the pieces of apple on top of the mashed potatoes.
- Take the breadcrumbs and sprinkle them over the apples.
- Put the roast in the oven and bake for about 15 minutes until the top has got a nice brown color.
Notes
- When you don't have bread crumbs you can use two rusks which you rub against the other one above the baking dish.
- The easiest way to make mashed potatoes is with a masher or squeezer. If by chance you don't have either of these, you can use a fork to mash them;.
- This dish is very good with braised red cabbage with apples.
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