Pork Rump with Red Wine Glaze

Name: Pork Rump with Red Wine Glaze
Yield: 15
Ingredients: 1 pork rump of about 3 kg; 3 cloves of garlic, peeled and minced; 2 tablespoons (chopped) of dried thyme; 1/2 tablespoon (chopped) of sweet paprika; Salt and black pepper to taste; 1 1/2 cups of beef broth or water - 360 ml; 3 cups of coarsely chopped onion - 720 g; 1 cup of grated carrot - 200 g; 1 1/2 cups of red wine - 360 ml

1
1 pork rump of about 3 kg
2
3 cloves of garlic, peeled and minced
3
2 tablespoons (chopped) of dried thyme
4
1/2 tablespoon (chopped) of sweet paprika
5
Salt and black pepper to taste
6
1 1/2 cups of beef broth or water - 360 ml
7
3 cups of coarsely chopped onion - 720 g
8
1 cup of grated carrot - 200 g
9
1 1/2 cups of red wine - 360 ml

Ingredients

1
1 pork rump of about 3 kg
2
3 cloves of garlic, peeled and minced
3
2 tablespoons (chopped) of dried thyme
4
1/2 tablespoon (chopped) of sweet paprika
5
Salt and black pepper to taste
6
1 1/2 cups of beef broth or water - 360 ml
7
3 cups of coarsely chopped onion - 720 g
8
1 cup of grated carrot - 200 g
9
1 1/2 cups of red wine - 360 ml

Directions

1
Leave the fat on the pork rump
2
In a small bowl, mix together the garlic, thyme, paprika, salt, and black pepper
3
Rub the mixture all over the pork rump, making some holes for the seasonings to penetrate and refrigerate for several hours
4
Place the onion and carrot in a roasting pan
5
Put the pork rump on top
6
Mix together the red wine and broth and pour it over the pork rump
7
Put it in a moderate oven (180°C) and roast, calculating about 1 hour per kilogram
8
If necessary, add more red wine and beef broth
9
Remove the pork rump from the roasting pan
10
Remove the vegetables and liquid from the roasting pan and blend in a blender
11
Heat it over low heat and serve with the pork rump
12
Serve warm.