Try using Asian mushrooms for a twist on the classic French-influenced hayashi rice.
Serves 8
8 hrs 30 mins
Ingredients
- 1kg Angus Reserve Beef Rump Cap
- 75g butter
- 1 onion, sliced
- 100g flour
- 80ml (¹⁄³ cup) red wine
- 3 tbs beef stock powder
- 500ml (2 cups) bone broth
- 60ml (¼ cup) Worcestershire sauce
- 125ml (½ cup) condensed tomato soup
- 400g Gourmet Mushroom, torn into bite-sized pieces
- Chopped parsley, to serve
- Steamed rice, to serve
Method
1
Trim the excess fat from the rump roast and cut into 2–2.5cm chunks. Heat the butter in a large, deep frypan over high heat. Fry the meat, in batches, until brown, about 15 minutes.
2
Transfer the meat from the frypan to your slow cooker or oven-safe pot, reserving the oil. Return the pan to the heat and add the onion. Fry over high heat, stirring occasionally, until browned. About 10 minutes.
3
Reduce the heat to medium. Stir the flour through the onion, and continue cooking for another 2–3 minutes, or until thoroughly mixed through. Add the red wine, scraping the pan to deglaze, and transfer the mixture to your slow cooker or oven-safe pot.
4
Add the stock powder, bone broth, Worcestershire sauce and tomato soup to your slow cooker or oven-safe pot and stir well to combine. Cook in your slow cooker on HIGH for 8 hours, stirring occasionally, until the meat is tender and the sauce has thickened. If you don’t have a slow cooker, preheat the oven to 160°C (140°C fan-forced) and cook, covered, for 2 hours. For both methods, add the mushrooms for the last hour of cooking.
5
Taste and season. Garnish with parsley and serve hot with steamed rice.
