Rump Roast Brooks Recipes

I.C. RUMP ROAST

Steps:

• Install an immersion circulator in a water bath and set it to 135 degrees F.
• Trim any fat and sinew from the exterior of the roast, but don't discard it.
• Heat a 12-inch cast-iron skillet over high heat for 5 minutes. Brush or rub the roast with the oil and season the roast on all sides with the salt.
• Thoroughly sear the roast on all sides, about 2 minutes per side. Add the trimmings to the skillet and brown alongside the roast.
• Combine the Worcestershire, Dijon, garlic powder, onion powder and pepper in a one-gallon zip-top freezer bag.
• Transfer the seared roast and trimmings to the freezer bag and squish the sauce around to coat. Remove as much air from the bag as possible and seal tightly. Place the bag in the water bath, making sure the meat is completely submerged (see Cook's Note). Cover the water bath with plastic wrap to prevent evaporation.
• After 10 hours, retrieve the bag from the water bath, discard the fatty bits and remove the roast to a carving board. Strain and reserve the jus. Thinly slice the beef across the grain and serve with the jus.

PERFECT RUMP ROAST

Steps:

• DO NOT USE A GLASS PAN FOR THIS RECIPE.
• Pre-Heat the oven to 500 degrees.
• Prep the roast by making 4-5 slits in the roast and filling the holes with salt, pepper and 1/2 of a clove of Garlic.
• Now Salt and Pepper the rest of the roast.
• Put the Roast in the oven and sear for 20 minutes.
• Then add the water, the chopped onion and reduce the temperature to 275 degrees.
• Cook for 20 minutes per lb. I like mine rare so that is what you will get if you cook for this period of time.

PERFECT RUMP ROAST

Steps:

• Whisk 1/4 cup wine, 3 tablespoons olive oil, kosher salt, Italian seasoning, vinegar, 1/2 teaspoon black pepper, and garlic salt together in a bowl and pour into a resealable plastic bag. Add rump roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
• Remove roast from the refrigerator. Melt butter in a large skillet over medium-high heat. Sear roast in hot skillet, turning to brown all sides, about 10 minutes.
• Place roast in a slow cooker with vegetable broth, remaining 1/2 cup red wine, onion, parsley, carrots, celery, remaining 4 tablespoons olive oil, garlic, salt, and pepper. Cover and cook on Low heat until roast is fall-apart tender, 9 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

RUMP ROAST BROOKS

Steps:

• Season roast with salt and pepper. Press garlic all over roast and wrap well in plastic wrap. Chill roast at least 12 hours and up 10 1 day.
• Preheat oven to 350°F. Let roast stand at room temperature 30 minutes.
• While roast is standing, in a large saucepan simmer onions in water, covered, until tender, about 20 minutes. Pour mixture through a large sieve into a bowl, pressing on solids, and reserve onion broth.
• Unwrap roast and discard garlic. Dredge toast completely with 1/3 cup flour, shaking off any excess flour. In a large Dutch oven heat shortening over moderately high heat until hot but not smoking and brown roast on all sides. Add 1/2 cup reserved onion broth and braise, covered, in oven, turning roast every 40 minutes, 2 hours. Add 2 cups onion broth and braise, covered, 45 minutes to 1 hour more, or until roast is very tender.
• Transfer roast to a cutting board, reserving braising liquid in Dutch oven, and let stand, covered loosely, while making gravy. In a small bowl stir together with a fork remaining 2 tablespoons flour and 1/3 cup onion broth until smooth. Bring reserved braising liquid to a boil and add flour mixture in a stream, stirring until smooth. Simmer gravy until thickened, adding enough onion broth to thin to desired consistency.
• Serve rump roast with gravy.

RUMP STEAK

Steps:

• Take the steaks out of the fridge 30 mins before cooking them. Pat them dry and season.
• Heat a non-stick heavy-based frying pan over a very high heat. Drizzle in the oil, then add the butter, garlic and steaks, nestling the herbs around them. With a pair of tongs, turn the steaks every 30 secs to 1 min so they get a nice brown crust. As a rough guide, each steak will take 3 mins in total for rare, 4-5 mins in total for medium and 7-8 mins for well done. If you have a digital cooking thermometer, the middle of the steak should be 50C for rare, 60C for medium and 70C for well done. If your steak has a thick layer of fat running down the side, hold the steak on its side with a pair of tongs and push the fat into the pan for 2 mins or until golden brown.
• Transfer the steak to a plate. Cover in foil and leave to rest for 5 mins before serving.