• 1 1/2 cups dry red wine
• 1/2 cup olive oil
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh summer savory, or 1/2 t. dried
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 3 pound boneless beef rump or bottom round roast
• 1 large onion, chopped
• 1 large ripe tomato, chopped
• 2 inch strip of orange zest
• 2 anchovy fillets, drained and finely chopped
• 24 tiny black olives cured in brine

• Does not need a hechsher: Fresh spices, salt, pepper, orange zest, onions, thyme, summer savory. and garlic
• Need a hechsher: Red Wine, olives, kosher beef rump
• No not mix dairy and meat products

Marinate beef in this for 12-24 hours. Preheat oven to 350 degrees. Drain and pat dry the beef, reserving the marinade. In a large casserole or sauté pan, heat he remaining 1/4 cup oil, add the beef, and brown it lightly on all sides. Add the onion and sauté for about 2 minutes.

Add the reserved marinade, tomato, orange zest, and anchovies.

Cover and bake for 2- 1/2 hours, adding a little water if the liquid dries up. Add the olives and cook for 30 minutes longer.

Transfer beef to a cutting board and carve into slices. Arrange the slices on a heated platter and spoon on sauce and olives.