Roast Rump of Beef
Ingredients
Directions
Prepare the beef
Cut a handsome portion from the rump end of the beef to roast.
Separate the silver side from the upper side of the round for roasting.
Do not pierce the inner skin when dividing the meat.
Ensure the meat hangs long enough to stay sweet before cooking.
If frozen, thaw the beef gradually in cold water for several hours.
Skewer or bind the remaining beef tightly to maintain its shape.
Roast
Roast at a strong, steady fire for 4 to 5 hours, basting constantly.
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
What each ingredient does
- Beef round
- Forms the meat for roasting; its connective tissue softens into tenderness over long cooking.
- Fat
- Adds moisture and richness as it melts through the lean meat during roasting.
The step that matters
Roast at a strong, steady fire while basting constantly. A steady heat keeps the outside browned while the interior cooks slowly. Frequent basting moistens the surface, so the lean meat does not dry out over the long roasting time.
“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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