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Old 03-24-2015, 01:56 PM   #1
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Looking for Easy Recipe for Rump Roast

I have defrosted a 1.5 kg (~3.3 lbs) rump roast. It is well marbled. There are just two of us. I would like EASY suggestions of what to do with it. It could be for two separate meals, one to be made tomorrow.

I was thinking stew for about half a kilo and roast beef or pot roast for the other kilo. Is this a piece of meat that would make a good roast beef, since it is nicely marbled?

Any suggestions for other recipes or help with roast beef? I have never made roast beef, but I am champ at pot roast.

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Old 03-24-2015, 02:47 PM   #2
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I like the idea of roast beef. Make gravy from the drippings and have open faced sandwiches with gravy as a second meal.

Coat the roast with dried onion soup mix, 500F for 5 minutes, reduce to 200F for 1 hour per pound, checking for internal of 125F, pull, foil and rest 10 to 15 minutes.
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Old 03-24-2015, 03:42 PM   #3
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Any idea how long or what temp if I want some of it well done? I would love it rare, but Stirling won't eat rare meat and isn't very happy if there is any pink at all.
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Old 03-24-2015, 04:13 PM   #4
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Quote:
Originally Posted by taxlady View Post
Any idea how long or what temp if I want some of it well done? I would love it rare, but Stirling won't eat rare meat and isn't very happy if there is any pink at all.
We don't eat well done roast beef. I guess you could let it go until the internal temp is 5 degrees below well done, then pull, foil and rest. Heck I don't even know what temp is considered well done. You could do it at a higher cooking temp, maybe 350F, from the start and keep track of the internal temp. Cook it as I described, cut off a portion and put it back in at a higher temp, maybe.
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Old 03-24-2015, 04:15 PM   #5
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Are you up for Southwestern style?


Beef Barbacoa


Ingredients:

· 1 tsp kosher salt

· ½ tsp freshly ground black pepper

· 1 tsp Mexican oregano

· ¾ tsp ground cumin

· ¾ tsp chili powder

· 2¼ pounds boneless chuck, trimmed and cut into large pieces

· 2 Tbs cooking oil

· 2 chipotle peppers

· 1 Tbs adobo sauce from chipotle peppers

· 1 cup beef broth

· 1 tsp garlic, minced

Instructions:

Preheat oven to300°.

Put the first 5 ingredients into a small bowl and whisk to combine. Rub the spice mixture evenly over the beef, wrap it in plastic and refrigerate it for from 4 hours toovernight. Remove the beef from the refrigerator and allow it to come to room temperature.

Heat a largeDutch oven over high heat. Pour the 2 Tbs cooking oil into Dutch oven and heat to shimmering. When the cooking oil starts to shimmer, add the beef and brown on all sides. Add the beef broth and garlic to the Dutch oven and deglaze it. Stir in the chipotles in adobo sauce, cover the Dutch oven and place it in the oven at 300°F for 3 hours, until the beef is very tender. Cool to room temperature.

Remove the beef from the Dutch oven and pour the liquid into a fat separator. Shred the beef with 2 forks. Return the beef and the defatted liquid to the Dutch oven. Bring the shredded beef and liquid to a simmer over medium-high heat. Simmer mixture,stirring occasionally, until all of the liquid evaporates. Reduce the heat to medium, and sauté the beef until it is crisp on the edges. Transfer the beef to a serving bowl.
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Old 03-24-2015, 04:21 PM   #6
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SLB, that sounds good, but there is far more work than I can manage at the moment. I also don't have some of those ingredients at home and I'm stuck in the house until the weather gets better or my toe heals so I can wear boots. I can manage flipflops at the moment, but it's too cold.
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Old 03-24-2015, 04:37 PM   #7
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TL, I cooked a Conrad rump roast using the turn off the oven method and let it sit. I took it out, cut off the portion for the DH, nuked his to get it to be "well done." I can't remember the temp or the time / lb (someone should be able to help here because I'm sure the forum is where I got the information). I kept it simple--s&p, stabbed some garlic in it, rubbed some rosemary on it, and made gravy from the drippings in the pan. It was lovely.
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Old 03-24-2015, 04:49 PM   #8
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Quote:
Originally Posted by CWS4322 View Post
TL, I cooked a Conrad rump roast using the turn off the oven method and let it sit. I took it out, cut off the portion for the DH, nuked his to get it to be "well done." I can't remember the temp or the time / lb (someone should be able to help here because I'm sure the forum is where I got the information). I kept it simple--s&p, stabbed some garlic in it, rubbed some rosemary on it, and made gravy from the drippings in the pan. It was lovely.
I found Kayelle's description of how to do it for a standing rib roast, Prime Rib

Oops, it's in the fridge, it won't be room temperature in time for tonight's supper. I think I might try Tatt Style "Bourguignon" for tonight with about 500 grams of meat and do the roast tomorrow with the rest, unless there are other suggestions that appeal.

And yes, it's a Conrad rump roast.
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Old 03-24-2015, 05:23 PM   #9
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This is about as easy as it gets.

Oven Roast Recipe

You can also do this with a can of condensed mushroom soup or a packet of dried onion soup mix à la Peg Bracken.

or an easy beef stew.

Chuck roast, looking for different ways
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Old 03-24-2015, 05:57 PM   #10
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Quote:
Originally Posted by taxlady View Post
I found Kayelle's description of how to do it for a standing rib roast, Prime Rib

Oops, it's in the fridge, it won't be room temperature in time for tonight's supper. I think I might try Tatt Style "Bourguignon" for tonight with about 500 grams of meat and do the roast tomorrow with the rest, unless there are other suggestions that appeal.

And yes, it's a Conrad rump roast.
I figured that!
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Looking for Easy Recipe for Rump Roast I have defrosted a 1.5 kg (~3.3 lbs) rump roast. It is well marbled. There are just two of us. I would like EASY suggestions of what to do with it. It could be for two separate meals, one to be made tomorrow. I was thinking stew for about half a kilo and roast beef or pot roast for the other kilo. Is this a piece of meat that would make a good roast beef, since it is nicely marbled? Any suggestions for other recipes or help with roast beef? I have never made roast beef, but I am champ at pot roast. 3 stars 1 reviews
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