Italian Meat Recipes - Rump Steak, Tomatoes and Peppers (Pebronata) Recipe

Ingredients

• 800 g/1 3/4 lb rump steak

• 60 ml/4 tbsp oil

• 1 onion, chopped

• 1 garlic clove, crushed

• 450 g/1lb tomatoes, skinned and chopped

• 75 ml/5 tbsp white wine

• 15 ml/1 tbsp chopped fresh parsley

• 15 ml/1 tbsp chopped fresh thyme

• Salt and freshly ground black pepper

• 6 juniper berries

• 1 bay leaf

• 2 large red (bell) peppers, seeded

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Method:

1. Cut the steak into 6 cm/2 1/2 in pieces and fry (sauté) in a frying pan (skillet) in half the oil, turning occasionally, until browned on all sides.

2. Transfer to a warm casserole dish (Dutch oven). Place in an oven preheated to 180°C/350°F/gas mark 4 and cook for 25 minutes.

3. Fry the onion and garlic in the frying pan until the onion is brown and crispy. Add the tomatoes.

4. Pour in the wine and add the parsley, thyme and a little seasoning.

5. Grind the juniper berries or pound in a mortar and add to the wine and seasonings with the bay leaf.

6. Simmer for 5 minutes and pour over the cooked beef. Return to the oven and continue cooking for a further 35 minutes.

7. Heat the remaining oil in the frying pan. Cut the red peppers into thin 5 mm/1/4 in strips and fry in the oil.

8. Remove the beef from the oven and stir in the fried red peppers. Remove the bay leaf and serve immediately.