Don't want to be boring, but...rump roast. Is there a way to make it somewhat enjoyable?

M

Marg CDN

Well-known member
Not sure why I bought it; perhaps I like to punish myself. I have memories of my mom's unpleasant tough cuts.

I have no idea what to do with this. On epi, I found this 'method' of just cooking it and serving with what looks like a tolerable little caper sauce that reminds me of a gremoulade / gremolata. I like capers.

Is that as good as it gets? Does anyone have another idea for this roast's future? I'd like the freezer space but I do want to respect the meat (and the animal) and enjoy it all if possible.

https://www.epicurious.com/recipes/food/views/roast-beef-with-scallion-caper-green-sauce-238108

 
You could sous vide it and have a lovely rare roast which sliced thin would be nice. You can

also make what I call Italian beef for sandwiches--put it in a crock pot with a jar of sweet and hot peppers and cook on low for 6-8 hours. Shred the meat and mix with the juices. Put on a hoagie roll with some sliced cheese and heat to serve.

 
That was our *Sunday after payday* meal...I loved it, but never realized how overcooked it

was. It did have a wonderful "meaty" aroma that I still associate with good beef but can't seem to find anymore. And basically, I never ate the meat...just the intense drippings and the gravy.

Plus my mom ALWAYS baked it with a big slab of suet on top. I can't even find suet anymore. Even the butchers don't seem to know how to get it.

Considering the number of fast-food burgers out there, WHAT ARE THEY DOING WITH ALL THAT BEEF FAT?? Shipping it overseas?

Anyway, I made a rump roast a few months back--boring, boring, boring. Even the gravy was boring. I ended up deep-sixing it when I needed freezer space for MORE food.

 
I will mention sous vide again realizing that not everyone has one. But it has the ability

to cook to rare and even without all the fat marbling that rump doesn't have, it is tender--not filet tender but tender. And actually rump probably has more basic flavor than filet!!
And I'm pretty sure that many of us grew up with rump roast pot roast for Sunday dinner!!
Sauerbraten is a GREAT idea.

 
Yes, you need a nice long braise until you can stick a fork in it, and then that

caper sauce sounds lovely on the side! I would not think this was boring at all.

 
Thank you. I'll be brave and do something. Maybe sauerbraten. This meat has not 1 speck of fat. Mayb

maybe a chermoula sauce made ahead in case of a fail. At least my guest is kind.

 
I think I should post this chermoula recipe. Wow! it works. I make it to the exact recipe.

Chermoula Sauce

Makes about 1 cup

3/4 teaspoon coriander seeds
3/4 teaspoon cumin seeds
2 garlic cloves
3/4 cup extra-virgin olive oil
1/4 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice
1 teaspoon smoked paprika
3/4 teaspoon kosher salt
1/4—1/2 teaspoon crushed red pepper flakes
1 cup (packed) cilantro leaves with tender stems
1 cup (packed) parsley leaves with tender stems
1/2 cup (packed) mint leaves

Toast coriander and cumin seeds in a dry small skillet, tossing occasionally, until very fragrant, about 2 minutes. Let cool, then lightly crush with a heavy skillet.
Purée toasted seeds, garlic, oil, lemon zest, lemon juice, paprika, salt, and red pepper flakes in a blender until spices are ground and mixture is very smooth.
Add cilantro, parsley, and mint; process until well combined but slightly textured.
Do Ahead
Sauce can be made 3 days ahead; chill in an airtight container.
Epicurious

 
Oh my gosh, I have EVERYTHING listed, except smoked paprika which I have bought and given

away so many times it's not funny. I don't enjoy something that tastes like I just licked an ashtray clean.

Anyway, will regular sweet paprika work?

And what would I serve it on since I won't be making rump roast again any decade soon.

Oh, I have a cod filet thawing. Would that work?

and finally, what ethnic group does this come from?

 
I believe it is Moroccan. So the paprika is typically Spanish. Use the unsmoked

(Hungarian). It would be perfect on cod Perfect.

 
I just recalled that what I don't like about some smoked p is that the smell of the

gas that smokes it is extremely obvious. I have thrown out a lot of that and now have learned to sniff first. If you get a wood-smoked p, it is so much better. Best is to get your Spain-travelling friends to return only when they have some for you (and of course a mittful of saffron)

 
colleen shared a sample of Penzey's 4/S spice blend which has some smoked paprika.

I was able to use and enjoy that. Not sure what kind of paprika they use in it. But for this, I'll just use what I have.

And bless her, she also sent a sample of Penzy's Smoked Spanish Paprika, which did not work for me. That saved me a wasted mail order and gave my work buddy who LOVED smoked paprika another bonus.

 
There are different kinds--sweet, bittersweet and hot. Maybe you have had

one you didn't care for and this was a different one. OR is it the "smoke" part?
But I order eggplant and any and every ethnic restaurant we go to and always love it!! Have to look for a moroccan version. ;o)

 
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