Ingredients

• 500-800g rumptail

• 1 tablespoon vegetable oil

• 1 small red onion, finely diced

• 2 cloves garlic, chopped

• 1/4 cup dry red wine

• 500ml marinated sauce or canned whole mini rosa tomatoes, crushed

• 1/3 cup tomato jam

• 1/2 cup water

• 1/2 teaspoon salt

• 1/4 teaspoon crushed red pepper

• salt & pepper, to taste

• Gnocchi or pata od choice to serve

• Parmesan to serve

• Toasted walnuts to serve

• Chimichurri to serve

Method

1. Turn the slow cooker or steam pot on to the sauté setting. While it heats up, trim any excess fat from the rump tail. Generously season the meat with salt and pepper. Add oil to the Pot or the cast-iron pot. Add the rump tail to the hot oil and sear on all sides until brown. (The meat does not need to be fully cooked. Just browned.) Remove from the pot and set aside.

2. In the same pot, add onion and garlic and sauté until tender, about 3 minutes, scraping the browned bits off the bottom of the pot. Pour wine into the pan to deglaze and cook for about 2 minutes.

3. Add the rump tail, tomato sauce, salt, and crushed red pepper to the pot. Use 1/2 cup of water to rinse out the sauce jar and add it to the pot.

4. Set the Instant Pot to slow cook for 1 hour and in the oven at @165 degrees for 60-90 minutes. If you're using the pot, let the steam release naturally.

5. Remove the meat to the sheet pan. Shred into bite-sized pieces. Meanwhile, set the slow cooker to sauté again to reduce/thicken the sauce. Skim any fat off the top of the sauce and add the meat back in. Taste and add salt & pepper if needed.

6. Serve over