Braised Pampas Plains Heart of Rump

Braised Heart of Rump with turnip purée and milk shallot dumplings

Ingredients

1 Pampas Plains heart of rump (weight approx 2-3 kilos)
4 large carrots peeled
3 onions peeled
10 shallots peeled (banana shallots if available)
2 bottles red wine
1 small bunch thyme
1 garlic bulb cut in half
1 tbsp plain flour
50g piece smoked bacon or black lard cut into large lardons
500ml chicken stock
1 litre white chicken stock
250g self raising flour
2g salt
125g suet
160-180ml water
35g butter
150ml vegetable oil
10 turnips
10g fresh horseradish
600ml milk
200ml double cream
Oven 170c

The Method

Cut the carrots into 2cm dice along with the onions and 6 of the shallots, keeping them separate. Heat up a large casserole dish on a medium heat then add the oil and season the beef very well with salt and pepper.

Place in the beef and then seal the meat all over until it is evenly coloured a nice dark brown. Remove the beef from the pan then add 25g butter and then the carrots, bacon, garlic and thyme. Cook this till golden stirring every few minutes for approx 5 minutes then add the onions and shallots.

Carry on cooking this on a low to medium heat for another 8-10 minutes so it is nicely caramelised. Then add the tbsp flour and cook for a minute then add the red wine and stock, place in the beef and then if it needs to be topped up with water add a little so it comes up to the level of the beef. Bring this up to a slow simmer then cover with a lid and place inn the oven.

This will take about 2 hours to cook but after an hour and a half then you will add the dumplings. These are made by finely dicing the shallots and then cooking them till soft in a small pan with10g butter a little salt then cook on a low heat with no colour. Then remove this from the pan and then cool.Mix the sieved self raising flour with the suet, salt , and the cooled shallot then add enough water to bind it together.

Then place this on to a floured surface and roll it out to a 2cm thickness and then cut out the dumplings with a 3cm diameter cutter leave them to rest up and then place them into casserole 20 minutes before the beef is cooked.Peel the turnips and then grate them with a cheese grater then squeeze all the water out and place into a pan with the milk and cream. Bring this up to a very slow heat and not even a simmer.

This will take about 20 minutes to cook, then drain off the liquid through a fine sieve and then purée the turnip. Place the purée in the bottom of a dish and then froth the milk on top. You could also serve with this some fresh sliced turnips just cooked in a little water butter and thyme and some mash potato.

 

Dish Prepared By Chef: Tom Atkiens


October 26, 2007