Roasted Rump Skirt with Red Wine and Fine Herbs Sauce
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 hour 20 minutes
Servings
6
Yield
6 servings
Calories
Approximately 350 calories
Welcome to a culinary masterpiece that combines the robust flavors of a perfectly roasted rump skirt with the elegance of a red wine and fine herbs sauce.
This dish is a celebration of textures and tastes, featuring the tender, juicy rump skirt roast as the star, bathed in a rich, aromatic sauce that’s infused with the depth of red wine and the freshness of fine herbs.
It’s a recipe that speaks of sophistication and warmth, making it an ideal choice for special occasions or a luxurious weekend dinner.
Whether you’re a seasoned chef or an enthusiastic home cook, this dish will inspire your culinary journey and impress your guests with its beautiful balance of flavors.
Ingredients
- 2 lbs rump skirt roast
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1 cup red wine
- 1/2 cup beef broth
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh parsley, chopped
- Note:Â For the best flavor, choose a good quality red wine that you would enjoy drinking.
Instructions
- Preheat your oven to 375°F.
- Season the rump skirt roast generously with salt and pepper.
- In a large ovenproof skillet, heat the olive oil over medium-high heat.
- Sear the rump skirt on all sides until golden brown, about 3-4 minutes per side.
- Transfer the skillet to the oven and roast for about 45-50 minutes, or until the meat reaches your desired level of doneness.
- Remove the rump skirt from the skillet and let it rest on a cutting board while you make the sauce.
- In the same skillet over medium heat, add the butter, onion, and garlic.
- Sauté until the onion is translucent.
- Deglaze the skillet with red wine, scraping up any browned bits from the bottom of the pan.
- Add the beef broth and reduce the sauce by half.
- Stir in the chopped herbs and season the sauce with salt and pepper to taste.
- Slice the rested rump skirt against the grain and serve it drizzled with the red wine and fine herbs sauce.
Tips & Tricks
- Letting the meat rest before slicing helps retain its juices, ensuring a moist and flavorful roast.
- For a thicker sauce, you can whisk in a tablespoon of flour or cornstarch dissolved in water during the last few minutes of cooking.
- Pair this dish with a side of roasted vegetables or a simple green salad for a complete meal.
Mise en Place
Ingredients
Utensils
- Rump Skirt roast
- Salt and freshly ground black pepper
- Olive oil
- Red wine
- Beef broth
- Unsalted butter
- Onion
- Garlic
- Fresh thyme
- Fresh rosemary
- Fresh parsley
- Ovenproof skillet
- Cutting board
- Knife
- Measuring cups and spoons
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