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Help with beef bottom round rump roast
Posted on 6/29/13 at 5:16 pm
Posted on 6/29/13 at 5:16 pm
My mom used to cook the best beef roast I ever tasted. Alas, never watched how she made it and every one I have ever cooked is dry and tough (I know overcooked). Could someone please tell me the best way to cook a moist, tender rump roast (little less then 4 lbs.).
I have tried various recipes I have looked up on the internet but I want something tried and true so I am appealing to the FB experts.
TIA
I have tried various recipes I have looked up on the internet but I want something tried and true so I am appealing to the FB experts.
TIA
Posted on 6/29/13 at 5:40 pm to lovelsu
I really like this recipe.
Mario Batali's Beef Braised in Barolo
If you can't find Barolo wine you can substitute a Cabernet for it. It's a Mario Batali recipe that's quite simple but full of flavor and fun to make. Two important things: 1) don't leave out the sage as it adds a great little flavor to the dish. 2) be sure to turn the meat over as it's braising every 30 minutes. This adds a beautiful deep red crust to the meat. I believe the recipe says take it out when internal temp is 180 but I would take it out a little earlier.
Mario Batali's Beef Braised in Barolo
If you can't find Barolo wine you can substitute a Cabernet for it. It's a Mario Batali recipe that's quite simple but full of flavor and fun to make. Two important things: 1) don't leave out the sage as it adds a great little flavor to the dish. 2) be sure to turn the meat over as it's braising every 30 minutes. This adds a beautiful deep red crust to the meat. I believe the recipe says take it out when internal temp is 180 but I would take it out a little earlier.
This post was edited on 6/29/13 at 5:41 pm
Posted on 6/29/13 at 6:28 pm to Al Dante
Thanks for the recipe Al Dante - maybe I should have clarified - want to make a basic roast and rice and gravy. I know my Mom used to do it in the oven and when it was done add water to the drippings then thicken to make a gravy. I just need help with the time and temp and any possible recomrndations for a tender roast and a good gravy.
Posted on 6/29/13 at 6:42 pm to lovelsu
The temp should be 250*, the time depends on how big the roast is. For a roast around 6 pounds it would take around 3 hours for the internal temp to get to 170, which is what I would aim for.
Posted on 6/29/13 at 7:18 pm to lovelsu
Slow cooker (crock pot).
Pour in enough beef stock to cover about 1/2 of the roast. 3 or 4 tblsp of Worcestershire. Add some seasonings of your choice.
Let it go on high on each side for about 2.5 hours. Then put it on low and let it go until it falls apart very easily.
Drain the juices and thicken them with some flour in a skillet under med heat. Makes an amazing gravy.
And your house will smell amazing.
Pour in enough beef stock to cover about 1/2 of the roast. 3 or 4 tblsp of Worcestershire. Add some seasonings of your choice.
Let it go on high on each side for about 2.5 hours. Then put it on low and let it go until it falls apart very easily.
Drain the juices and thicken them with some flour in a skillet under med heat. Makes an amazing gravy.
And your house will smell amazing.
Posted on 6/29/13 at 7:21 pm to BayouBlitz
I'm used to that method as well but usually brown the outside of it really well before the crock pot
And I'll throw some Lipton onion soup mix in there too
And I'll throw some Lipton onion soup mix in there too
Posted on 6/29/13 at 7:47 pm to Croacka
Crock pot idea sounds great. Will give it a try. Should I flour it before browning? For some reason I think my Mom used to flour it then braise it.
Have everything in the pantry including the onion soup mix
Have everything in the pantry including the onion soup mix
Posted on 6/29/13 at 8:24 pm to lovelsu
Rump roast, liberal salt and pepper. Cook withmthe little fat cap up. 275 for probably 90 min but use a meat ther,. Whatever fat is there use that much flour, stir into fat. Then use stock to make gravy from that thick flour ball. Cold water to hot pan a little at a time.
Works best in a black iron skillet
Works best in a black iron skillet
Posted on 6/30/13 at 12:54 pm to lovelsu
I use a seasoned flour on the roast and brown it in a bit of peanut oil. Toward the end of browning, I sprinkle a bit more flour into the pot and let that brown. I don't use salt in the flour, though.
I use about 1/2 cup water per pound and put it in a measuring cup, adding some Better Than Bouillon (that's why I don't add salt to the flour)and about a T of tomato paste. I heat that until simmering in the microwave and stir. When the roast is browned, I add the liquid to the pot and deglaze all the bits stuck to the bottom and the flour. My gravy isn't thick, but it has body. You can make yours as thick as you want by adding more flour to the pot, if you wish.
I bake it, covered, on about 250-275 for at least 30 minutes per pound and usually a little longer. For tender roast like that, you have to overcook, basically. Just depends on the texture you want. "Fall apart" roast has to overcook. Check the texture after 30 minutes per pound.
Taste the gravy for seasoning and remove any excess oil and you're done. I prefer to do it this way rather than having to make gravy after the roast is done and I like the flour to have had the raw flavor cooked out by some browning.
The darker the flour, the darker the gravy, but this is the only thing for which I use Kitchen Bouquet since I don't want the flour too dark for my roast. I'll put 1/2 to 1 t of KB in the liquid mixture sometimes.
I use granulated onion and garlic in the seasoned flour mixture with black pepper, usually, or sometimes white pepper. You can add chopped onions, garlic or whatever is your preference. The gravy always tastes great. I could eat it like soup over rice and sometimes, I do.
I use about 1/2 cup water per pound and put it in a measuring cup, adding some Better Than Bouillon (that's why I don't add salt to the flour)and about a T of tomato paste. I heat that until simmering in the microwave and stir. When the roast is browned, I add the liquid to the pot and deglaze all the bits stuck to the bottom and the flour. My gravy isn't thick, but it has body. You can make yours as thick as you want by adding more flour to the pot, if you wish.
I bake it, covered, on about 250-275 for at least 30 minutes per pound and usually a little longer. For tender roast like that, you have to overcook, basically. Just depends on the texture you want. "Fall apart" roast has to overcook. Check the texture after 30 minutes per pound.
Taste the gravy for seasoning and remove any excess oil and you're done. I prefer to do it this way rather than having to make gravy after the roast is done and I like the flour to have had the raw flavor cooked out by some browning.
The darker the flour, the darker the gravy, but this is the only thing for which I use Kitchen Bouquet since I don't want the flour too dark for my roast. I'll put 1/2 to 1 t of KB in the liquid mixture sometimes.
I use granulated onion and garlic in the seasoned flour mixture with black pepper, usually, or sometimes white pepper. You can add chopped onions, garlic or whatever is your preference. The gravy always tastes great. I could eat it like soup over rice and sometimes, I do.
Posted on 6/30/13 at 6:40 pm to Coater
Do what Gris Gris said but next time buy a chuck roast in lieu of a rump roast. More fat, flavor and stays much more moist.
Posted on 6/30/13 at 9:48 pm to Martini
I like a chuck roast, but I use rumps. They're plenty moist and I can thin slice them cold for poboys. I prefer slices to broken up meat for poboys. I get debris when I slice and use it to top the slices.
I also trim all the fat before I roast it.
I also trim all the fat before I roast it.
This post was edited on 6/30/13 at 9:49 pm
Posted on 6/30/13 at 10:42 pm to Gris Gris
This sounds along the lines of how my mom used to make it. The crock pot recipe sounded really good but as you stated in a later post the recipe you posted you can slice the roast. I use a chuck when I want it falling apart but i like a rump to slice and use leftovers for sandwiches.
My mom used to make a "meat salad" with leftover rump roast that was one of the best sandwiches I ever ate. Kind of like chicken salad but there were only a couple of ingredients and it was so good.
Thanks for the recipe. Will try it tomorrow.
My mom used to make a "meat salad" with leftover rump roast that was one of the best sandwiches I ever ate. Kind of like chicken salad but there were only a couple of ingredients and it was so good.
Thanks for the recipe. Will try it tomorrow.
Posted on 6/30/13 at 11:57 pm to lovelsu
Keep trying it until you get close to your Mom's. Experiment a bit. It will all be good and good enough for poboys or sandwiches. Mine is based o. My grandmother's and Mom's version. There are lots of ways to do it. I did a crock pot version not long ago pretty much the way I normally do it except in the crock pot rather than the oven. It was great. Juices seep out slowly and the meat was very tender. I'll do it again.
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