Roast Rump of Beef
Ingredients
Directions
Prepare the beef
Cut a portion from the rump end of the beef to roast.
Separate the silver side from the upper side without piercing the inner skin.
If desired, pickle, spice, or salt the silver side.
Tightly wrap the outside fat around the beef and secure it with skewers or tape.
Roast
Roast in 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 (rump)
- Forms the main body of the roast, and its muscle becomes tender with long, slow cooking.
- Lardoons of firm fat, udder, or bacon
- Adds richness and moisture, as the fat bastes the meat and flavours the surface as it renders.
The step that matters
Keeping the inner skin intact when separating the silver side. Piercing the inner skin lets juices escape during the long roast, which dries the meat and reduces its moisture.
“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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