Rose Veal Rump Roast Min. 500g


Rump is one of the tastiest and easiest cuts to use in the kitchen to achieve amazing results!  Especially Rose Veal Rump, which is both tender and tasty.


Rump is obviously one of the more tender roasting or casseroling joints, as thinly sliced it can be served as steak.  There is a very traditional Italian dish that this roast lends itself to beautifully – and it uses very simple ingredients too.   The whole cooking process can take place in one pot, and it includes both white wine and black and green grapes – delicious!  The basic recipe is below for you to try – we suggest that you use a guideline of cooking the browned veal joint in the pot for no more than half an hour per pound of meat, or 500g.

2 Carrots, 2 Sticks of Celery, 3 Cloves of Garlic, 3 Juniper Berrries, Sage, Rosemary, and Parsley (fresh leaves if possible) 2 Oniions, 600g of mixed grapes and 250ml of white wine, 3 tbspns butter and a splash of exra virgin olive oil.  Fresh milled salt and pepper to taste.

Tie your fresh herbs on to the stringed joint, or place loose in the pot with the piece of meat you have chosen.    Brown both sides in a mixture of butter and oil, add the white wine and reduce until it has almost disappeared.   Add the vegetables and herbs to the pot and cook at 350 degrees F, 180 degrees C, adding hot water to the pot if it needs it.   Once your joint is running clear juices when it is pricked, you can remove it from the pot and separate your vegetables.  Put the joint back in the pot with the grapes and any juices and let it cook for a further 20 minutes, adding any juices back in before you return it to the oven.   Simple, but delicious!