
INGREDIENTS:
- 1 kg Rump
- Salt/pepper
- Olive Oil
- 1 onion diced
- 1 carrot diced
- 1 leek sliced
- Sprig rosemary
- 2 cloves garlic chopped
- 350ml beef stock
- 1 bay leaf
METHOD:
- Pat meat dry with paper towel and season all over
- Heat casserole dish on high, add oil and brown meat on both sides
- Add onions, carrot, leek, rosemary, garlic
- Add stock and simmer until tender