Braised Beef With Cloves And Turnips
|Boneless beef rump roast||3 Pound (1 Piece)|
|Salt||1 1⁄4 Teaspoon|
|Flour||1⁄2 Cup (8 tbs)|
|Olive oil||3 Tablespoon|
|Onion||1 Large, chopped|
|Canned beef broth||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
|White turnips||12 Small, peeled, halved if larger than 2 inches in diameter|
1. Trim excess fat from roast. Season with salt and pepper. Dust lightly with flour. In a Dutch oven, heat oil over medium heat. Add meat and cook, turning, 10 minutes, or until evenly browned all over. Add onion and cloves. Cook 2 to 3 minutes, or until onion is softened. Add stock and water and bring to boil. Reduce heat to low, cover, and cook 2 hours, or until meat is fork tender.
2. Add turnips to pot. Cook covered 15 minutes, or until tender. Remove meat and turnips.
3. Skim fat from pan juices. Strain juices, pushing as much onion through sieve as possible. If necessary, return juices to Dutch oven and boil over high heat until reduced to 2 1/2 to 3 cups of sauce. Season with salt and pepper. Carve meat into thin slices and serve with sauce.