ISO: ISO: Recipes for a big honking rump roast...

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dawn_mo

dawn_mo

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We bought 1/4 of a cow. It is fantastic. Much better flavor than the beef I have bought at the store. However, I have cuts of beef that I am not used to cooking, ie. rump roast. Also a knuckle or a heel roast, I cannot remember which one. What is your favorite way to prepare these? Thanks!

 
Rump is a very lean piece of meat that can be

flavorful--or not. It is not a tender piece of meat. With this being a "home raised" cow, could be quite good. My SIL roasts it but be very careful to keep it rare and slice thinly. A good rub would add to it.
Otherwise, a long slow braise would be delicious.

A strange sounding recipe that is actually quite interesting and delicious makes a terrific sub. Put a 3# rump roast in the crockpot with a jar of hot and sweet pickled peppers. Cook for 8-10 hours. Shred meat. put on a sub roll with cheese, wrap in foil and heat. It is a bit hot and spicy tasting.

 
When I used to sell meats and cheeses to restaurants, the beef knuckle (peeled)...

...was a cut we carried. Most restaurants we sold were using it for stew meat, shredded beef, etc. They braised it.

It acts like chuck, but without the high fat content, and, hence, without some of the flavor fat imparts.

Michael

 
Wow, interesting.Have never heard the tip called

the knuckle.
Sirloin tip is among our favorite roasts. It makes a terrific roast, sliced thin across the grain. LOTS of flavor.

 
I have a question about this too: I've braised a "top round" roast twice...

The first time it was so tender I could barely slice it. the second time it was tough. With the first one the butcher left some fat on and the second was trimmed clean. I also think the second tougher one reached the boil for several minutes before I could turn the heat down. Is there anything else that might make such a difference?

I don't cook beef very often. My mom alway used a chuck steak for pot roast but the top round makes such nice clean slices.

 
That would be my bet as well. There are also differences between steers...

...that could account for the inconsistency you experienced.

I hear they now have en-cow-nter groups to help steers work out their differences.

Michael

 
Braised Rumpr Roast with Gravy

3-4 lb rump roast
2 Tbsp salt
1 tsp black pepper
2 cups chopped carrots
2 ribs celery
2 large garlic cloves, minced

Gravy
3 Tbsp fat skimmed from the drippings
6 cups strained pan drippings
3 Tbsp flour

Preheat the oven to 350 degrees F. Rub roast with the salt and pepper and place it in a roasting pan. Pour in enough water to about halfway up the roast. Add carrots, celery, and garlic into the water around the roast.

Cook, uncovered till tender, about 3 hours, spooning the pan drippings frequently over the meat. Keep liquid at same level, which means adding some every hour or so. Remove from pan and place on platter, slicing just before serving.

To make gravy: Skim off any fat from the drippings into large skillet and heat in a skillet over medium-high heat. Whisk in the flour and cook, stirring constantly about 2 minutes. Gradually pour in the drippings and continue cooking and whisking until the gravy thickens. Remove gravy from the heat and stir in the reserved vegetables.

We usually have this with mashed or quarted roasted potatoes added to oven last 1/2 hour (depending on size of peices) of cooking. Six to 8 servings.

 
PROVENCAL ROAST OF BEEF (An old favourite)

PROVENCAL ROAST OF BEEF

1/3 cup Red wine vinegar
2 tbsp. Each chopped fresh thyme & rosemary or 2 tsps. each dried
2 tbsps. Olive oil
1/2 tsp. Pepper
2 Cloves garlic, crushed
1 Sirloin tip or rump roast (I used cross rib) 3 lbs.
1 Bay leaf
1 Strip orange rind, 2 inches long

Whisk together first 5 ingredients. Pour into large plastic bag. Add beef, bay leaf and orange rind. Coat beef well. Seal bag and refrigerate, turning occasionally, for at least 12 hours or up to 24 hours.

Discard marinade; place meat on greased grill over medium-high heat; close lid and cook, turning to brown all sides, for 10 minutes. Reduce heat to medium; cook for about 1 hour longer or until meat thermometer registers 140°F for rare or 150°F for medium-rare. Transfer to cutting board and tent with foil; let stand for 10 minutes before carving.

 
RUMP ROAST IN BEER

RUMP ROAST IN BEER

2 tbsp. bacon fat
4 lb. rump roast, prepared
1 onion, peeled and diced
1 celery stalk, diced
1 carrot, peeled and diced
1/4 tsp. thyme
1/2 tsp. chervil
1/2 tsp. basil
2 tbsp. flour
1 1/4 cups beer
1 cup heated beef stock
few crushed chilies
salt & pepper
sprig fresh mint

* Preheat oven to 350°F.
* Heat 1 tbsp. bacon fat in large braising pot. When hot, add meat and sear 6 to 7 minutes over medium-high heat. Turn meat to brown all sides and season well. Remove meat and set aside.
* Add remaining fat to pot and heat. Mix in onion, celery, carrot and spices; cook 6 to 7 minutes over medium heat. Stir occasionally.
* Mix in flour and continue cooking 2 to 3 minutes over medium-high heat.
* Pour in beer; cook 3 to 4 minutes over high heat.
* Stir in beef stock and season well; bring to boil.
* Replace meat in pot and add mint.
Cover and cook 2 1/2 hours in oven.
* Slice meat and serve.

 
I ended up cooking it in the slow cooker. REC: Machaca Mexicana

with some finely chopped onions, garlic, and celery, and then cooked it on low for most of the day. By dinnertime it still wasn't tender, so I left it on low overnight. It was really well done, I obviously overcooked it, but I ended up shredding it and making shredded beef burritos(Machaca with it (froze some too). They were great. I just made onion soup with the broth from the roast, and it was the richest most flavorful onion soup I have ever had. I am going to try slow roasting it in the oven in my Dutch oven next time. Thanks for all of your help everyone!

* Exported from MasterCook *

Machaca Mexicana

Recipe By : Sandra in London
Serving Size : 4 Preparation Time :0:00
Categories : Beef Freezable
Enchiladas

Amount Measure Ingredient -- Preparation Method

1 pound boneless beef chuck
1 cup water
6 peppercorns
1/4 medium onion
1 clove garlic
1/4 teaspoon salt
1 tablespoon vegetable oil
1/2 medium onion -- chopped
1 California or Poblano chile -- roasted and peeled
or 1 canned whole green chile
2 small tomatoes -- peeled and chopped
-(1/2 pound)
1/4 teaspoon ground cumin
freshly ground black pepper

Place the meat in a large saucepan. Add water, peppercorns, 1/4 onion and salt to taste. Bring to a boil and reduce heat. Cover and simmer until meat is very tender, about 1 1/2 hours. Cool the meat in its broth. Drain, reserving 1/3 cup broth . Shred the meat with 2 forks or your fingers. Mash the garlic with 1/4 teaspoon salt to make a paste. Heat the oil in a large skillet. Add chopped onion and garlic paste. Cook until the onion is tender. Cut the chile into short
strips. Add chile strips and tomatoes to cooked onion. Cook 3-4 minutes. Add meat, cumin and freshly ground pepper to taste. Cook and stir until meat is heated through. Stir in the reserved broth. Taste and add salt if needed. For each taco, place a spoonful of machaca on a warm tortilla. Top with avocado
(mashed with lime juice and salt), chopped raw onions, chopped cilantro and fresh salsa. Fold tortilla and eat immediately!

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