The rump of beef is a cut that derives from the hind quarter of the animal and that is obtained from the lower part of the thigh. Being a very muscular cut of meat, it takes on a hard texture when used to prepare steaks, while it becomes very tender and succulent when prepared as a roast. This dish is perfect for serving during Sunday lunch, especially when accompanied by your favorite side dishes, such as mashed potatoes, baked potatoes or vegetables in salads. It is a great cut to be cooked in a slow cooker, during which it will become incredibly tender. Let's see how you can prepare the rump of beef.
Ingrediants
Baked Braised Rump of Beef
- 1350 g of Rump of Beef deprived of the bone
- Extra virgin olive oil
- Salt and Pepper To Taste.
- 240 ml of quality red wine
- 240 ml of chicken or beef broth
Low Temperature Cooked Rump of Beef
- 1350 g of Rump of Beef deprived of the bone
- Seasonings to taste, for example: garlic powder, cayenne pepper, extra virgin olive oil, lemon, herbs, ranch sauce
- Waterfall
Marinated and Roasted Rump of Beef
- 1350 g of Rump of Beef deprived of the bone
- 240 ml of vinegar
- 240 ml of water
- 2 sprigs of fresh thyme
- 2 minced garlic cloves
- Salt and Pepper To Taste.
Steps
Method 1 of 3: Baked Braised Rump of Beef
Step 1. Remove excess fat from the meat
Do not remove it completely, but if the meat has a very thick or hard layer of fat, thin it using a sharp knife.
Step 2. Preheat the oven to 160 ° C
Step 3. Pour the extra virgin olive oil into a large cast iron pan, or with a high bottom, and heat it over a high heat
Brown the rump and seal it on all sides giving it a nice golden color.
- Do not touch the meat until it is browned properly on the side in contact with the bottom of the pan. Moving it would prevent it from browning properly.
- DO NOT overcook the meat. Remove the rump from the pan as soon as you have browned it on all sides. The cooking will be completed in the oven, in this step it will be sufficient to seal the juices inside the meat.
Step 4. Place the meat in a baking dish or saucepan
If the pan in which you browned the meat is suitable for cooking in the oven, put it in the oven directly.
Step 5. Pour the wine and broth over the meat
Season to your taste with salt and pepper.
Step 6. Cover the meat with aluminum foil or a lid
Bake in the oven for about 1 hour and a half. Alternatively, allow a cooking time of 30 minutes for every 450 g of meat.
Step 7. Check for doneness
Remove the lid, or the aluminum foil, and stick a meat thermometer into the thickest part of the rump.
- A rare cooking requires a temperature of 52 ° C to be reached.
- A medium rare cooking, a temperature of 54 ° C.
- Medium cooking occurs when a temperature of 60 ° C is reached.
- For a well-cooked meat the internal temperature reaches 71 ° C.
Step 8. Remove the meat from the oven and let it rest, uncovered, for 30 minutes
- Slice the roast with a sharp knife and serve it to the table.
- If you like, you can make a gravy sauce, pour the cooking liquids into a saucepan and heat them over medium heat. Add 1-2 tablespoons of flour and cook until the sauce has thickened.
Method 2 of 3: Low Temperature Cooked Rump of Beef
Step 1. Remove excess fat from the meat
Limit yourself to removing only part of the thickest layer of fat. Also discard the parts where the fat is very hard.
Step 2. Return the rump to the slow cooker
Set the cooking temperature to the lowest value available.
Many slow cookers come with a user manual, read it to calculate the cooking time of the meat and to adjust the temperature
Step 3. Season the meat with your favorite ingredients and top it off by adding water
Step 4. Close the pot with the lid and cook for the indicated time
It will normally take 6 to 8 hours, depending on your chosen settings.
Method 3 of 3: Marinated and Roasted Rump of Beef
Step 1. Remove excess fat from the meat
Limit yourself to removing only part of the thickest layer of fat. Also discard the parts where the fat is very hard.
Step 2. Place the meat in an appropriately sized food bag
Add the vinegar, water, thyme, garlic and top with salt and pepper to your taste.
Step 3. Seal the bag and let the meat marinate in the refrigerator for 5 hours, or overnight
Step 4. When ready to cook, preheat the oven to 160 ° C
Step 5. Take a baking sheet or saucepan of the appropriate size and place the meat inside
Remember to keep the marinade.
Step 6. Place in the oven and cook for about an hour
Remove the meat from the oven and sprinkle it with the preserved marinade. Use a kitchen brush
Step 7. Re-bake and cook the meat
Cook for another half hour, or an hour, depending on your needs.
Step 8. Check for doneness
Remove the lid or aluminum foil and stick a meat thermometer into the thickest part of the rump. Refer to the previous guide.
Step 9. Remove the meat from the oven and let it rest, uncovered, for about 30 minutes
Slice the roast using a sharp knife and serve it to the table.
