- 1 piece (about 3 lb.) beef rump
- 1 teaspoon salad oil (optional)
- 2 onions (1 lb. total), peeled and sliced
- 1 bottle (12 oz.) beer
- 1 package (1.8 oz.) oxtail soup mix
- calories 396
- caloriesfromfat 52 %
- protein 36 g
- fat 23 g
- satfat 9 g
- carbohydrate 9.1 g
- fiber 0.8 g
- sodium 506 mg
- cholesterol 108 mg
How to Make It
Wipe meat with a damp towel. Place a 5- to 6-quart pan over high heat and add oil (if desired). Add meat and brown lightly all over, turning as needed, about 5 minutes.
Transfer meat to a bowl. Add onions and 2 tablespoons water to pan. Stir frequently until onions are lightly browned, about 5 minutes.
Add beer, soup mix, and 1 cup water to pan; stir to release browned bits. Add beef and any juice. Bring to a boil, reduce heat, cover, and simmer gently until meat is very tender when pierced, about 3 hours.
Lift meat onto a platter and keep warm. Let stand at least 10 minutes to slice neatly. Meanwhile, if needed, boil sauce, uncovered, over high heat, stirring occasionally, until reduced to 3 cups.
Slice roast and serve with gravy.