Slow-cooked beef rump with fennel and olives

Tam West

Ingredients

900 g	Beef rump roasts, at room temperature (I used a 900g rump from Green Meadows which is very tender. Meat from an older animal may require longer cooking) (Main)
3 cloves	Garlic, crushed
1 Tbsp	Thyme leaves
1 Tbsp	Finely chopped rosemary leaves
1	Shallot, diced
1	Carrot, diced
1	Fennel bulb, diced
12	Kalamata olives, pitted
1 cup	Beef stock

Directions

1. Wipe excess moisture from the beef with paper towel. Combine the garlic, thyme and rosemary with salt and pepper and rub over the meat.
2. Place the vegetables on the base of a slow cooker. Rest the meat on top.
3. Add the stock and place the lid on the cooker. Cook for 4-6 hours on high. Sprinkle with gremolata to serve, if wished.

Make a change: Cook in the oven

1. Wipe any excess moisture from the meat with paper towel. Combine the garlic, thyme and rosemary with some salt and pepper and rub all over the meat.
2. Heat an ovenproof pan over high heat, add 1 Tbsp of oil and sear the meat on all sides. Remove from pan and turn down heat.
3. Add another Tbsp oil and gently fry the shallot and carrot for 5 minutes. Add the fennel and stir-fry to combine.
4. Add the meat back to the pan with the stock and olives. Bring to the boil, put the lid on the pan and place in a 150C oven for 4-6 hours, until meat pulls apart easily. Top with gremolata to serve, if wished.