Description
This dish is hearty enough for a big family meal but fancy enough for a special occasion. The mix of tender roast beef, smoky sausage, and roasted vegetables soaked in wine and spices will leave you wondering why you didn’t try this sooner.
Ingredients
Units
Scale
- 2 kg boned rump roast
- 1 chouriço sausage
- 1 tsp paprika
- 4 garlic cloves, chopped
- 1 tsp tomato paste
- 1 tbsp crushed red pepper sauce
- 1/4 cup Portuguese olive oil
- 3 onions, sliced
- 1 cup red wine
- 1/4 cup water
- 4 carrots, chopped
- 15 small potatoes
- 1 tsp coriander, chopped
- Salt and pepper to taste
Instructions
- Start by giving the roast a few pokes with a roasting fork to let all the marinade flavors sink in.
- In a large bowl, combine the red wine, onions, garlic, olive oil, red pepper sauce, paprika, tomato paste, and a pinch of salt and pepper.
- Toss the meat in and mix everything thoroughly.
- Cover the bowl and let it chill in the fridge for 6–8 hours.
- When you’re ready to cook, peel the potatoes and chop the carrots.
- Arrange them in a deep baking dish, about 2 inches tall.
- Preheat your oven to 180°C (about 350°F).
- Pull the marinated meat out of the bowl and place it right in the baking dish with the veggies.
- Pour the marinade evenly over everything.
- Slice up the chouriço and scatter the pieces across the dish.
- Add the water to ensure everything stays moist while roasting.
- Pop the dish into the oven, uncovered, for about 90–95 minutes.
- Keep an eye on it; once the meat is tender and juicy, it’s done.
- Pull the dish out of the oven and sprinkle fresh coriander on top for a pop of color and flavor.
- Serve hot, and watch it disappear from the table.
Notes
Created, prepared, tried, and tested by Melanie from SA Tasty Recipes, Saffas Daily Recipes
Nutrition
- Serving Size: 1 serving
- Calories: 1029
- Sugar: 9.3 g
- Sodium: 482.2 mg
- Fat: 43.2 g
- Saturated Fat: 12.3 g
- Trans Fat: 0.5 g
- Carbohydrates: 58.7 g
- Fiber: 10 g
- Protein: 96.6 g
- Cholesterol: 237.2 mg
