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A Beef Rump Roast

A beef rump roast cooked slowly in boiling water, seasoned with salt, pepper, and vinegar or lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

A Beef Rump Roast

Ingredients

Directions

Prepare

  1. If the roast is too large, cut a slice 2/3 inch thick for steak.

  2. Place the roast in a pot with boiling water.

Cook

  1. Cook for 3 to 3.5 hours over steady heat, turning occasionally.

  2. Add more boiling water as needed to prevent scorching.

  3. One hour before serving, add pepper and dissolve salt in a little hot water.

  4. Add vinegar or lemon juice for flavor.

Finish and serve

  1. Once done, brown the meat on the stove.

  2. Make gravy as you would for roast meat.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Beef + vinegartop 28% of all pairs
    Smell alikemoderate
    Cooked together2,895 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef rump roast
Long, slow cooking turns the tough connective tissue tender and moist.
Vinegar or lemon juice
Adds acidity that brightens the flavor of the beef.
Salt
Seasons the meat through the long cook.

The step that matters

Add more boiling water as needed to prevent scorching. The roast cooks for hours in a pot, so the liquid can boil away and the meat can scorch on the bottom. Keeping enough water in the pot protects the meat and the pan.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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