Rump Roast
Ingredients
Directions
Prepare
Wipe the rump roast with a damp cloth.
Brown and braise
Heat an iron pot on the stove and add the butter.
Place the roast in the pot and brown it on both sides.
Add seasoning and 1 cup of water.
Cover the pot and cook slowly for several hours.
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
- Rump roast
- Forms the main body of the dish, becoming tender through slow, moist cooking.
- Butter
- Adds fat for browning the surface of the roast in the hot pot.
- Water
- Creates steam and moisture inside the covered pot during slow cooking.
The step that matters
Browning the roast on both sides. Browning creates flavourful, colored crust through the Maillard reaction. The roast must be dry and the pot hot enough, or it steams grey instead of browning.
“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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