| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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Ingredients
- 2 pounds (1 kilogram) veal rump roast
- Unbleached all-purpose flour for dredging meat
- 2 cups (500 milliliters) vegetable broth made with a bouillon cube, chilled
- 1 red onion, thinly sliced
- 3 tablespoons pitted green olives
- 1 bay leaf
- Salt to taste
- 1/4 cup Cherry Tomatoes halved
- Fresh basil leaves to taste
- Pepper to taste
- Extra-virgin olive oil for drizzling
Ingredients
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Instructions
- Cut the rump roast into cubes, dredge in flour, and place in a pot.
- Add the chilled broth, onion, olives, bay leaf, and a little salt.
- Cover and cook over low heat for 45 minutes, stirring occasionally.
- Add the cherry tomatoes and cook for an additional 15 minutes. If the pot looks dry, add a small amount of broth.
- Serve warm garnished with basil leaves.
- Sprinkle with pepper and drizzle with some oil just before serving.