Juicy beef rump chunks are added to a delicious and flavourful thick tomato, red wine & garlic sauce. Once all cooked together, this lusciousness is spooned over the creamiest, cheesiest polenta base, before being sprinkled with fresh fragrant oregano leaves. Winter has nothing on this dish!
Saucy Beef & Creamy Polenta
Saucy Beef & Creamy Polenta
with Italian-style hard cheese & aromatic oregano
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 55 minutes
Ingredients:
- Beef
- Beef Stock
- Creme Fraiche
- Free-Range Beef Rump
- Fresh Oregano
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- NOMU Italian Rub
- Onion
- Onions
- Polenta
- Red Wine
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
- Paper Towel
SEARED RUMP
Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. Pat the rump dry with paper towel and cut into bite-sized chunks. When hot, sear the rump chunks until browned, 2-3 minutes (shifting occasionally). In the final minute, baste with a knob of butter and ½ the NOMU rub. Remove from the pan and season.
START THE SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-6 minutes (shifting occasionally). Add the grated garlic and the remaining rub and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the red wine and simmer until almost evaporated, 1-3 minutes. Add the beef stock, 150ml of boiling water, and the tomato passata. Mix until combined and simmer until slightly thickened, 8-10 minutes (stirring occasionally). In the final 2-3 minutes, add the browned rump chunks. Add a sweetener and seasoning.
CREAMY POLENTA
Bring a pot with 400ml of water to a boil. Slowly whisk in the polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter, the grated cheese, the crème fraîche, and seasoning. Loosen with a splash of warm water if necessary.
STEAMY DREAMY DINNER!
Bowl up a generous helping of the creamy polenta and spoon over the saucy beef rump. Sprinkle over the picked oregano. Dig in, Chef!
Free-range Beef Rump - 160g
NOMU Italian Rub - 10ml
Onion - 1
Garlic Clove - 1
Red Wine - 30ml
Beef Stock - 5ml
Tomato Passata - 100ml
Polenta - 100ml
Grated Italian-style Hard Cheese - 30ml
Crème Fraîche - 30ml
Fresh Oregano - 4g
SEARED RUMP
Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. Pat the rump dry with paper towel and cut into bite-sized chunks. When hot, sear the rump chunks until browned, 2-34 minutes (shifting occasionally). In the final minute, baste with a knob of butter and ½ the NOMU rub. Remove from the pan and season.
START THE SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-6 minutes (shifting occasionally). Add the grated garlic and the remaining rub and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the red wine and simmer until almost evaporated, 1-3 minutes. Add the beef stock, 300ml of boiling water, and the tomato passata. Mix until combined and simmer until slightly thickened, 10-12 minutes (stirring occasionally). In the final 2-3 minutes, add the browned rump chunks. Add a sweetener and seasoning.
CREAMY POLENTA
Bring a pot with 800ml of water to a boil. Slowly whisk in the polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter, the grated cheese, the crème fraîche, and seasoning. Loosen with a splash of warm water if necessary.
STEAMY DREAMY DINNER!
Bowl up a generous helping of the creamy polenta and spoon over the saucy beef rump. Sprinkle over the picked oregano. Dig in, Chef!
Free-range Beef Rump - 320g
NOMU Italian Rub - 20ml
Onion - 1
Garlic Clove - 1
Red Wine - 60ml
Beef Stock - 10ml
Tomato Passata - 200ml
Polenta - 200ml
Grated Italian-style Hard Cheese - 60ml
Crème Fraîche - 60ml
Fresh Oregano - 8g
SEARED RUMP
Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. Pat the rump dry with paper towel and cut into bite-sized chunks. When hot, sear the rump chunks until browned, 3-4 minutes (shifting occasionally). In the final minute, baste with a knob of butter and ½ the NOMU rub. Remove from the pan and season. You may need to do this step in batches.
START THE SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-8 minutes (shifting occasionally). Add the grated garlic and the remaining rub and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the red wine and simmer until almost evaporated, 1-3 minutes. Add the beef stock, 450ml of boiling water, and the tomato passata. Mix until combined and simmer until slightly thickened, 12-15 minutes (stirring occasionally). In the final 2-3 minutes, add the browned rump chunks. Add a sweetener and seasoning.
CREAMY POLENTA
Bring a pot with 1,2L of water to a boil. Slowly whisk in the polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 8-10 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter, the grated cheese, the crème fraîche, and seasoning. Loosen with a splash of warm water if necessary.
STEAMY DREAMY DINNER!
Bowl up a generous helping of the creamy polenta and spoon over the saucy beef rump. Sprinkle over the picked oregano. Dig in, Chef!
Free-range Beef Rump - 480g
NOMU Italian Rub - 30ml
Onions - 2
Garlic Cloves - 2
Red Wine - 85ml
Beef Stock - 15ml
Tomato Passata - 300ml
Polenta - 300ml
Grated Italian-style Hard Cheese - 90ml
Crème Fraîche - 90ml
Fresh Oregano - 12g
SEARED RUMP
Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. Pat the rump dry with paper towel and cut into bite-sized chunks. When hot, sear the rump chunks until browned, 3-4 minutes (shifting occasionally). In the final minute, baste with a knob of butter and ½ the NOMU rub. Remove from the pan and season. You may need to do this step in batches.
START THE SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-8 minutes (shifting occasionally). Add the grated garlic and the remaining rub and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the red wine and simmer until almost evaporated, 1-3 minutes. Add the beef stock, 600ml of boiling water, and the tomato passata. Mix until combined and simmer until slightly thickened, 12-15 minutes (stirring occasionally). In the final 2-3 minutes, add the browned rump chunks. Add a sweetener and seasoning.
CREAMY POLENTA
Bring a pot with 1,6L of water to a boil. Slowly whisk in the polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 8-10 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter, the grated cheese, the crème fraîche, and seasoning. Loosen with a splash of warm water if necessary.
STEAMY DREAMY DINNER!
Bowl up a generous helping of the creamy polenta and spoon over the saucy beef rump. Sprinkle over the picked oregano. Dig in, Chef!
Free-range Beef Rump - 640g
NOMU Italian Rub - 40ml
Onions - 2
Garlic Cloves - 2
Red Wine - 125ml
Beef Stock - 20ml
Tomato Passata - 400ml
Polenta - 400ml
Grated Italian-style Hard Cheese - 125ml
Crème Fraîche - 120ml
Fresh Oregano - 15g
Woolies Products in this dish
