Classic Dutch rump pot roast

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.

Prep Time 15

Cook Time 3 30

Total Time 3 45

Cut the meat in 1 x 1 inch (1.5 x 1.5 cm) dices.
2 pounds rump roast
Put the cloves, junipers and bay leaves in the tea egg or teabag (that way you can take them out easily).
4 cloves, 10 juniper berries, 2 bay leaves
Warm the butter in a Dutch oven with the oil.
2 tablespoons sunflower oil, ½ stick butter
Sprinkle the flour, salt, and pepper to taste on the diced meat and brown the meat.
2 tablespoons all-purpose flour, salt and pepper
Add the bacon and onion and bake for another 5 minutes.
2 onions, ¼ pound bacon bits
Put the bag with herbs (or the tea-egg) in it and pour the wine into the casserole.
1¼ cup red wine
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 peperkoek the meat tends to stick to the bottom.
2 slices peperkoek
Preheat the oven to 480 ℉
When the meat has simmered for three hours, take the tea-egg or bag out and scoop the meat up into the baking dish.

Meanwhile, peel the potatoes and cook them for 20 minutes or until they are done. Mash the potatoes with a masher or squeeze them.
2½ pound potatoes
Warm the milk, combined with the remaining butter and nutmeg (it doesn't have to boil, but it has got to be hot), and pour it into the mashed potatoes. Whisk though.
⅔ cup milk, ¾ stick butter, ⅛ teaspoon ground nutmeg
Top the meat with the mashed potatoes.

Peel the apples and quarter.
3 apples
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.
3 tablespoons breadcrumbs
Put the roast in the oven and bake for about 15 minutes until the top has got a nice brown color.

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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