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CATEGORY CUISINE TAG YIELD
Meats, Grains Dutch Diabetic, Ethnic, Main dishes, Meats 12 Servings

INGREDIENTS

1 tb Walnut oil
2 3/4 lb Rump roast; trimmed of all fat
2 lg Onions; abt 3/4 lb, slice, separated into rings
2 Cloves garlic; thinly sliced
1 ts Ground cinnamon
1/4 ts Ground ginger
1 ts Grated orange zest
6 lg Plum tomatoes; abt 1 1/2 lb, seeded and chopped
1 1/2 c Beef stock
1 tb Ground walnuts; for garnish
Freshly ground pepper; to taste
Seeds from 1 large pomegranate, abt 1/2 lb

INSTRUCTIONS

Preheat oven to 325F (165C). In a heavy flameproof casserole or Dutch oven
with a lid, heat oil over medium heat. Add rump roast; brown on all sides.
When roast is brown, pour off all fat and pan juices. Scatter onion and
garlic slices around roast. Season n with cinnamon, pepper, ginger, and
orange zest. Add tomatoes and stock. Bring to a simmer.
Cover and bake until meat is fork tender, about
2 1/4 hours. Turn meat and baste with pan juices 2 to 3 times during
cooking time. When roast is done, remove meat from casserole; keep warm.
Skim any fat from the pan juices. Return casserole to stove. Bring to a
boil over medium-high heat and cook until reduced by half. Pour sauce
through a sieve, pressing solids to extract their flavor and thicken the
sauce. Return strained sauce to casserole. Discard solids. Add pomegranate
seeds to sauce. Simmer until heated through.
Transfer roast to a carving board and slice against the grain into 1/4-inch
(.75 cm) slices. Arrange slices on a heated serving platter. Nap with
sauce. Sprinkle with ground walnuts. (Making 12 servings)
Per serving: calories, 198 protein, 22 g carbohydrate, 9 g fat, 8 g
(calories from fat, 36%) dietary fiber, 1 g cholesterol, 64 mg sodium, 46
mg potassium, 454 mg
Exchanges: 3 medium-fat meat, 1 bread/starch Joslin Diabetes Gourmet
Cookbook
Posted to recipelu-digest Volume 01 Number 176 by Reggie Dwork
<reggie@reggie.com> on Oct 28, 1997

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