The rump is a relatively lean cut that is obtained from the hind legs of the bovine. Despite the cheap price, it has a good balance between lean and fat parts and is very flavorful. The rump is suitable for many types of cooking and is often used to prepare the roast. Once ready, you can eat it right away or use it cold to make delicious sandwiches.
Ingrediants
- 1 roast rump weighing about 2 kg
- 10 g of fresh parsley, chopped
- 15 ml of Dijon mustard
- 15 ml of extra virgin olive oil
- 15 g of butter
- 15-20 g of salt
- 15-20 g of pepper
- 1 shallot, finely chopped
Steps
Part 1 of 3: Seasoning
Step 1. Let the piece of meat defrost in the refrigerator for 24-48 hours
The time required varies according to the actual size of the roast, so the advice is to start early. Leave it in its original packaging while it thaws. It will be easier to massage the meat with the spices and to obtain a perfect cooking once the meat has defrosted.
- If you're short on time, you can try defrosting the roast in the microwave. If it is available, use the "defrost" function or heat it at very low temperature until it is no longer frozen.
- Another solution to defrosting meat quickly is to soak it in cold water, but you can only use this method if the wrapper in which the roast is contained is waterproof. Change the water whenever it gets warm.
Step 2. Take the roast out of the refrigerator an hour before cooking
During this time it will reach room temperature and, once in the pot, it will cook more evenly. Do not worry, in an hour the bacteria will not have a chance to proliferate. You can keep the rump at room temperature from half an hour to two hours, depending on your needs.
If lunchtime is near and you don't have time to wait, start cooking the roast right away, you'll still get a good result
Step 3. Mix the seasonings in a bowl
Choose a suitable container and start measuring the ingredients that will flavor the meat: a tablespoon of extra virgin olive oil, a tablespoon of Dijon mustard, 15 g of butter, 10 g of chopped fresh parsley, a finely chopped shallot and about 15- 20 g of salt and pepper (according to your personal taste). Stir to get a homogeneous mixture.
- You can mix the seasonings 24 hours in advance and marinate the meat, so that it absorbs the flavors better, while the salt brings its tasty juices to the surface.
- Play with the ingredients. You can modify the recipe according to your personal tastes, for example by using other herbs or spices or perhaps a balsamic vinegar glaze in place of the mustard.
Step 4. Rub the seasonings onto the roast
If you don't want to grease your hands or have used ingredients that have made the mixture too runny, you can use a pastry brush. Alternatively, you can use a silicone spatula or wear a pair of disposable gloves.
The best way to get the aromas to penetrate the meat is to massage it with your hands. If you are not afraid of getting a little dirty, there is no better tool
Part 2 of 3: Cooking
Step 1. Bring the oven to the right temperature
Set it to a temperature of 160 ° C and turn it on, you will have to wait at least 10-15 minutes for it to be warm enough. When it has reached the desired temperature, put the roast in the oven immediately. Some recipes suggest using a different temperature to cook the rump roast, you can experiment to see which is the best result.
- By reducing the temperature, the time it takes to cook the meat increases; set the timer accordingly.
- If you prefer, you can cook the roast in the pot on the stove. Brown it first in hot oil, then add the seasonings and beef broth. Let the meat cook for as long as necessary. If the pot is cast iron, you can also transfer it to the oven.
- If you have a slow cooker available, brown the roast before adding all the ingredients in the recipe. Depending on the cooking program set, it will take from 4 to 10 hours.
Step 2. Transfer the roast to the roasting pan with the fat side up
Look at the piece of meat to see which side has the thickest layer of fat. Generally the fattest part has a rounded shape, while the opposite side is flatter, so it fits better on the bottom of the pan. Place the roast in the center of the saucepan.
- If you want, you can insert a grill inside the pan to prevent the meat from remaining in contact with the cooking fats that will settle on the bottom. If you are using a slow cooker, do not use any type of grill so that the meat can cook in the broth or cooking liquid.
- Alternatively, you can use a baking bag. Seal the roast in the bag before placing it in the pan. Make a few slits on the top that the steam can escape from.
Step 3. Multiply the weight of the meat by 50 to calculate the cooking time
For example, if the roast weighs exactly 2 kg it will have to cook for about 1 hour and 40 minutes. The larger the piece of meat, the longer it will have to stay in the oven. Take into account the temperature of the meat as well. If you have allowed it to cool before cooking, the time required will be reduced. The recommendation is to check often and use a meat thermometer to make sure the rump roast is cooked to perfection.
- Applying the 50-minute rule will result in medium cooking. Let the meat cook longer if you prefer it well done, but keep in mind that the roast in the center should be pink to be perfect.
- Cooking time may also vary depending on the model and oven settings.
Step 4. Place the pan in the center of the oven
If you are concerned that the juices from the meat may leak out of the pan, place a second pan on the bottom of the oven to avoid getting it dirty. Close the door quickly so as not to disperse the heat. Set the timer and let the roast cook.
Step 5. Wait for the roast to be cooked
Leave it in the oven for as long as necessary, based on your previous calculation. Do not open the door while it is cooking so as not to disperse the heat. If looking at it you think it is ready ahead of time, check it out to avoid overcooking it.
- You can initially set a higher temperature and then reduce it after about 15 minutes. This is a good way to get an external crust.
- Alternatively, you can sauté the roast in a pan in hot oil for a couple of minutes on each side before transferring it to the pan and cooking in the oven.
Step 6. Measure the temperature of the meat with the thermometer
It must reach 57 ° C. insert it in the center of the roast when there is about half an hour before the timer runs out. For the meat to be medium cooked it must reach 63 ° C, but it is good to remove the roast from the oven before it reaches the right temperature.
- If you prefer meat rare, the temperature should be between 52 and 54 ° C.
- Meat can be considered medium-cooked up to 71 ° C, while if you prefer it well done it must reach 77 ° C.
Part 3 of 3: Serve the Roast
Step 1. Take the roast out of the oven before it is fully cooked
The residual heat will finish cooking. Monitor the thermometer and take the roast out of the oven when it is 1-3 degrees below the desired final temperature. In this way the meat will be cooked to perfection, according to your personal tastes.
For example, if you want the roast to be medium and still pink in the center, take it out of the oven when the thermometer reads 57 ° C
Step 2. Cover the roast with aluminum foil and let it rest
Transfer the pan to a safe place, such as a kitchen worktop or stove. Wrap a large sheet of aluminum foil over the pan to trap the heat around the meat, so that it finishes cooking and reaches the desired core temperature. Do not remove the thermometer to know when the roast is ready.
If the roast is standing on a wire rack, lift it up and wrap it in aluminum foil. Be careful not to burn your fingers
Step 3. Let the meat rest for 15 minutes before slicing it
This last stage of preparation is used to make them reach the correct temperature. At the same time the juices that have moved to the center of the roast, due to the intense heat, will gradually redistribute towards the outside making it uniformly soft and tasty. That way they won't end up on your plate when you slice the roast.
Step 4. Cut the roast into thick slices in the opposite direction to that of the fibers
Free it from the foil and observe it closely to understand in which direction the muscle fibers are running. Instead of slicing it in the same direction as the fibers, cut it perpendicularly. You can freely decide the thickness, but in general it is better that the slices are not too high to be able to chew the meat easily and enjoy its flavor to the fullest.
- Use a sharp knife to make a clean cut.
- Slicing the meat in the opposite direction to that of the muscle fibers results in softer and easier to chew pieces.
Step 5. Store any leftovers in the refrigerator or freezer
You can put them in an airtight food container or, if you prefer, wrap them in cling film or foil. If you have a large piece of meat left over, you can cut it into smaller pieces for convenience. Store it in the refrigerator if you intend to eat it within a couple of days, or put it in the freezer to last longer.
- You can store the leftover roast in the refrigerator for up to 4 days, but if you notice that it smells bad or has a slimy texture, throw it away.
- If you put the leftovers in the freezer, use them within three months. You can transfer them to the refrigerator when you are ready to eat them to allow them to thaw gradually.
Advice
- You can use the gravy to make a delicious sauce to go with the roast. Throw away the excess fat from the pan and then mix the gravy with a little milk or water as you heat it over medium heat.
- If you have chosen a very lean piece of meat, it is best to use a little extra virgin olive oil to keep the roast soft as it cooks.
- You can use rump roast to make a delicious braise, using a traditional or slow cooker.
