Rump Roast – with all the trimmings
Rump roast is an inexpensive cut of beef because it's on the tough side. Our grocery stores here on Moloka'i seems to have it available quite often, so I decided to develop this recipe for me, you and my neighbors. Because this cut of beef is tough, you have to oven roast it at a high temperature, then lower the heat, cooking it low and slow, breaking down the toughness and creating a wonderful roast with all the trimmings. I would have added more photos, but I was hungry... maybe later!
Ingredients for the rump roast:
3 to 3 1/2 pounds of boneless rump roast
(the meat should have a layer of fat on the bottom. The stores usually want
you to see the meat, not the fat) pick an end cut with a layer of fat if you can)
1 tablespoon of olive oil
8-10 slivers of garlic (3 to 4 cloves, sliced in half or into thirds)
salt and pepper (use about a tablespoon of each)
Ingredients for the gravy:
1 1/2 cups of beef stock and about 1/2 cup of red burgundy wine
2 tablespoon corn starch in 2 tablespoon of water
1 1/2 tablespoons of butter
salt and black pepper to taste
1/2 teaspoon of dried thyme or Italian seasoning
Procedure:
Take the thawed roast out of the refrigerator at least one hour before cooking to bring it to room temperature. Make small cuts around the roast and insert the garlic slivers in the cuts. Dry the roast with paper towels and rub with the olive oil plus salt and pepper. Bring your oven to 375˚F. Place the roast on a rack in a roasting pan that has been coated with cooking spray. Put the roast on the center rack of your oven. Remember to place the roast fat-side up so that it is bathed in the fat as it melts. Roast the beef for 1/2 hour at this temperature. Then lower the heat to 225˚F and continue cooking the roast for about 2 hours, checking its temperature every 20 minutes or so. You don't want to overcook the beef.
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| Meat Thermometer |
You will need a meat thermometer to check its temperature. The internal temperature of the roast should be 135˚F to 140˚F for medium rare. Remove the roast from the oven to a cutting board and cover with foil for about 20 minutes, then cut the roast into thin slices with a sharp knife, and keep it warm in a 200˚F oven.
To make the gravy, drain the juices from the beef into the roasting pan. Place the pan over a burner on your stovetop over medium heat. Stir in the beef stock and red wines to deglaze the pan. Dissolve the cornstarch in a little water and add it to the drip pan, stirring it as it thickens to avoid lumping. Add the butter and season with salt and pepper to taste, and a pinch of thyme or Italian seasoning. Serve with Pesto Carrots, Rosemary Mashed Potatoes, and Classic Biscuits. My Hawaiian friends will probably serve this roast with sweet white bread from Kanemitsu Bakery, sticky rice to soak up the gravy, and maybe a vegetable like Baby Bok Choy with Oyster Sauce, or Papaya Salad with Watercress and Toasted Macadamia Nuts with Sweet Papaya Dressing. Makes 4-6 servings.
Note: If you are using a smaller cut of rump roast, you will need to adjust the cooking time accordingly by checking the meat temperature until it reaches an internal temperature of 135˚F. I usually buy a 2 pound roast for my wife and I, so if you do the same, still bring the oven to 375˚F and roast the meat for 1/2 hour, but then lower the temperature to 225˚F for only about 20 or 30 minutes to bring the internal temperature up to 135˚F, which is medium rare, the way we like it, and the meat is tender. My wife complains about the garlic slivers turning bitter, but it does add a nice flavor to the beef, and who says she had to eat the garlic in the first place?
If you have leftovers, try this recipe for "Steak Pita Pockets with Dill Yogurt Sauce". Simply substitute the steak with the slices of leftover rump roast, cut into thin strips. We have this all the time and it is really delicious. Sometimes it's worth getting a larger cut of meat just to make leftovers out of it. If you are a meat eater, this recipe is a keeper!
To make the gravy, drain the juices from the beef into the roasting pan. Place the pan over a burner on your stovetop over medium heat. Stir in the beef stock and red wines to deglaze the pan. Dissolve the cornstarch in a little water and add it to the drip pan, stirring it as it thickens to avoid lumping. Add the butter and season with salt and pepper to taste, and a pinch of thyme or Italian seasoning. Serve with Pesto Carrots, Rosemary Mashed Potatoes, and Classic Biscuits. My Hawaiian friends will probably serve this roast with sweet white bread from Kanemitsu Bakery, sticky rice to soak up the gravy, and maybe a vegetable like Baby Bok Choy with Oyster Sauce, or Papaya Salad with Watercress and Toasted Macadamia Nuts with Sweet Papaya Dressing. Makes 4-6 servings.
Note: If you are using a smaller cut of rump roast, you will need to adjust the cooking time accordingly by checking the meat temperature until it reaches an internal temperature of 135˚F. I usually buy a 2 pound roast for my wife and I, so if you do the same, still bring the oven to 375˚F and roast the meat for 1/2 hour, but then lower the temperature to 225˚F for only about 20 or 30 minutes to bring the internal temperature up to 135˚F, which is medium rare, the way we like it, and the meat is tender. My wife complains about the garlic slivers turning bitter, but it does add a nice flavor to the beef, and who says she had to eat the garlic in the first place?
If you have leftovers, try this recipe for "Steak Pita Pockets with Dill Yogurt Sauce". Simply substitute the steak with the slices of leftover rump roast, cut into thin strips. We have this all the time and it is really delicious. Sometimes it's worth getting a larger cut of meat just to make leftovers out of it. If you are a meat eater, this recipe is a keeper!
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