How to cook a beef rump roast?!
I have a 2 pound beef boneless rump roast and need some recipies for cooking it other than the traditional ways!?!?!?!?Www@FoodAQ@Com
Answers:
put it in a crock pot along with , onions,carrots,green beans ,water,salt to taste ,pepper,mushrooms ,and let it simmer all day on med to low it will taste so fn good if you start it @10am it will be ready to roll at five o'clock for supper serve with nice dinner rolls and you got an awesome roast i make it all the time for my wife and daughter in the winter when its cold out ,but it's great in the summer too>>>>>do chili in a crock pot also !.!.god unbelievable>>>>do you get all long answers like you just got what do these people do for a living play on their computer >>>get a life peopleWww@FoodAQ@Com
Beef With Red Wine Sauce
--Southern Living, FEBRUARY 2006
Prep: 15 min!., Cook: 6 hrs!.
3 pounds boneless beef chuck or rump roast, cut into 1-inch pieces
1 medium onion, sliced
1 pound fresh mushrooms, sliced
1 (1!.61-ounce) package brown gravy mix
1 (10 1/2-ounce) can beef broth
1 cup red wine
2 Tbsp!. tomato paste
1 bay leaf
Hot cooked egg noodles or rice
Garnish: chopped fresh parsley
Place first 3 ingredients in a 6-quart slow cooker!.
Whisk together gravy mix and next 3 ingredients; pour evenly over beef and vegetables!. Add bay leaf!.
Cover and cook on HIGH 6 hours, or LOW for 9 hours!. Remove and discard bay leaf!. Serve over noodles!. Garnish, if desired!.
Yield: Makes 6 servings
-------------------------
Beef Bourguignon
1 tablespoon good olive oil
8 ounces dry cured center cut applewood smoked bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml!.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced
For serving:
Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
1/2 cup chopped fresh parsley, optional
Preheat the oven to 250oF!.
Heat the olive oil in a large Dutch oven!. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned!. Remove the bacon with a slotted spoon to a large plate!.
Dry the beef cubes with paper towels and then sprinkle them with salt and pepper!. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides!. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned!. Set aside!.
Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned!. Add the garlic and cook for 1 more minute!. Add the Cognac, stand back, and ignite with a match to burn off the alcohol!. Put the meat and bacon back into the pot with the juices!. Add the bottle of wine plus enough beef broth to almost cover the meat!. Add the tomato paste and thyme!. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork!.
Combine 2 tablespoons of butter and the flour with a fork and stir into the stew!. Add the frozen onions!. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew!. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes!. Season to taste!.
To serve, toast the bread in the toaster or oven!. Rub each slice on 1 side with a cut clove of garlic!. For each serving, spoon the stew over a slice of bread and sprinkle with parsley!.
--Ina Garten, Barefoot in Paris cookbook
--------------------------
Swiss Steak
1 round or cube steak, (approximately 1?lbs), or a sliced beef roast
1 teaspoon garlic powder
Salt and pepper
All-purpose flour, for dusting
1/3 cup vegetable oil
2 cloves garlic, crushed
1 (14-1/2 oz) can diced tomatoes
1 medium onion, cut into strips
1 medium bell pepper, cut into strips
Cut steak into serving-size pieces!. Season, to taste, with garlic powder and salt and pepper!. Dust meat with flour!. In heavy skillet, brown both sides of meat in vegetable oil!. Transfer to Dutch oven!. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water!. Pour over steak and simmer over low heat until meat is tender, about 1? hours adding water, if necessary to keep meat partially covered!. Season, to taste, with additional salt and pepper!.
Hint: Cook this in a slow-cooker on low for a most fabulous dinner!. Low heat on a slow cooker is about 200 degrees F and high heat on a slow cooker is about 300 oF!.
--Paula DeanWww@FoodAQ@Com
--Southern Living, FEBRUARY 2006
Prep: 15 min!., Cook: 6 hrs!.
3 pounds boneless beef chuck or rump roast, cut into 1-inch pieces
1 medium onion, sliced
1 pound fresh mushrooms, sliced
1 (1!.61-ounce) package brown gravy mix
1 (10 1/2-ounce) can beef broth
1 cup red wine
2 Tbsp!. tomato paste
1 bay leaf
Hot cooked egg noodles or rice
Garnish: chopped fresh parsley
Place first 3 ingredients in a 6-quart slow cooker!.
Whisk together gravy mix and next 3 ingredients; pour evenly over beef and vegetables!. Add bay leaf!.
Cover and cook on HIGH 6 hours, or LOW for 9 hours!. Remove and discard bay leaf!. Serve over noodles!. Garnish, if desired!.
Yield: Makes 6 servings
-------------------------
Beef Bourguignon
1 tablespoon good olive oil
8 ounces dry cured center cut applewood smoked bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml!.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced
For serving:
Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
1/2 cup chopped fresh parsley, optional
Preheat the oven to 250oF!.
Heat the olive oil in a large Dutch oven!. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned!. Remove the bacon with a slotted spoon to a large plate!.
Dry the beef cubes with paper towels and then sprinkle them with salt and pepper!. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides!. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned!. Set aside!.
Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned!. Add the garlic and cook for 1 more minute!. Add the Cognac, stand back, and ignite with a match to burn off the alcohol!. Put the meat and bacon back into the pot with the juices!. Add the bottle of wine plus enough beef broth to almost cover the meat!. Add the tomato paste and thyme!. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork!.
Combine 2 tablespoons of butter and the flour with a fork and stir into the stew!. Add the frozen onions!. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew!. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes!. Season to taste!.
To serve, toast the bread in the toaster or oven!. Rub each slice on 1 side with a cut clove of garlic!. For each serving, spoon the stew over a slice of bread and sprinkle with parsley!.
--Ina Garten, Barefoot in Paris cookbook
--------------------------
Swiss Steak
1 round or cube steak, (approximately 1?lbs), or a sliced beef roast
1 teaspoon garlic powder
Salt and pepper
All-purpose flour, for dusting
1/3 cup vegetable oil
2 cloves garlic, crushed
1 (14-1/2 oz) can diced tomatoes
1 medium onion, cut into strips
1 medium bell pepper, cut into strips
Cut steak into serving-size pieces!. Season, to taste, with garlic powder and salt and pepper!. Dust meat with flour!. In heavy skillet, brown both sides of meat in vegetable oil!. Transfer to Dutch oven!. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water!. Pour over steak and simmer over low heat until meat is tender, about 1? hours adding water, if necessary to keep meat partially covered!. Season, to taste, with additional salt and pepper!.
Hint: Cook this in a slow-cooker on low for a most fabulous dinner!. Low heat on a slow cooker is about 200 degrees F and high heat on a slow cooker is about 300 oF!.
--Paula DeanWww@FoodAQ@Com
Crockpot Tangy Rump Roast
1 rump roast, trimmed - 3 - 5 lbs!.
1 package onion soup mix
1 can cranberry sauce - jellied
2 T!. butter - softened
2 T!. flour
Rinse rump roast and pat dry!. Sprinkle the onion soup mix in the bottom of the crockpot!. Place the rump roast in next!. Spoon the cranberry sauce around and over the roast!. Cover and cook on low 10 - 12 hours!.
Remove roast from crockpot and allow to rest while you thicken the gravy!. Turn the crockpot up to High!. Blend the softened butter and flour into a paste and whisk it into the gravy!. Cover and cook on high for about 10 minutes, until thick!.
Slice the roast into 1/4" thick slices and serve with the gravy!.Www@FoodAQ@Com
1 rump roast, trimmed - 3 - 5 lbs!.
1 package onion soup mix
1 can cranberry sauce - jellied
2 T!. butter - softened
2 T!. flour
Rinse rump roast and pat dry!. Sprinkle the onion soup mix in the bottom of the crockpot!. Place the rump roast in next!. Spoon the cranberry sauce around and over the roast!. Cover and cook on low 10 - 12 hours!.
Remove roast from crockpot and allow to rest while you thicken the gravy!. Turn the crockpot up to High!. Blend the softened butter and flour into a paste and whisk it into the gravy!. Cover and cook on high for about 10 minutes, until thick!.
Slice the roast into 1/4" thick slices and serve with the gravy!.Www@FoodAQ@Com
I make french dips out of them sometimes!.
Pop it in a big pot and cover with water!. I add season salt, salt, pepper, onion flakes, garlic powder, and a couple of bouillon cubes!. You can add other seasonings as desired!. Bring to a boil and then keep it simmering for about 3 or so hours!. Then pull it out and slice it up!. Unless you've got a big family you'll have leftovers!. I throw the leftovers in a skillet with bbq sauce in a day or two for sandwiches!.
Both kinds of sandwiches are very popular around here!.Www@FoodAQ@Com
Pop it in a big pot and cover with water!. I add season salt, salt, pepper, onion flakes, garlic powder, and a couple of bouillon cubes!. You can add other seasonings as desired!. Bring to a boil and then keep it simmering for about 3 or so hours!. Then pull it out and slice it up!. Unless you've got a big family you'll have leftovers!. I throw the leftovers in a skillet with bbq sauce in a day or two for sandwiches!.
Both kinds of sandwiches are very popular around here!.Www@FoodAQ@Com
I love this recipe and make it very often!. It looks like it is complicated but it really isn't!. Enjoy
BEEF BOURGUIGNON WITH ROASTED PEARL ONIONS & CRIMINI MUSHROOMS
1 tablespoon good olive oil
8 ounces thickly sliced pancetta or dry cured center cut applewood smoked bacon, sliced into lardons
2 1/2 to 3 pounds beef rump, trimmed of fat and silverskin, cut into 1 1/2 to 2-inch cubes
Kosher salt and freshly ground black pepper
1 to 2 cups beef broth (homemade or organic in a carton)
1 pound carrots, thickly sliced
2 yellow onions, sliced
1 tablespoon fresh thyme leaves
2 teaspoons chopped garlic (3 cloves)
1/2 cup Cognac
1 (750 ml!.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 tablespoon tomato paste
2 bay leaves
to thicken
2 tablespoons unsalted butter at room temperature
3 tablespoons all-purpose flour
for the roasted mushrooms and pearl onions
1 pound peeled pearl onions, tip and root end sliced off (to easily peel, toss the onions in boiling water and leave for 2 minutes!. Strain out and transfer to a bowl of ice water to stop the cooking!. Slice off the root and tip and then just peel off the papery skin)
1 pound crimini mushrooms, wiped clean with a damp cloth and sliced in half
2 tablespoons fresh thyme
olive oil
Kosher salt and freshly ground pepper
to serve
Italian parsley, chopped
mashed or boiled potatoes
Preheat the oven to 250 degrees F!.
Heat the olive oil in a 12 inch skillet!. Add the pancetta and cook over medium heat for 10 minutes, stirring occasionally, until the pancetta is lightly browned!. Remove the pancetta with a slotted spoon to a large plate lined with a couple layers of paper towels!. Pour off all but 2 tablespoons of the fat and reserve!.
Dry the beef cubes with paper towels and then sprinkle them with salt and pepper!. Increase heat to high and brown half of beef in single layer, turning once or twice, until deep brown, about 7 minutes!.
Transfer browned beef to a cast iron Dutch oven!. Pour 1/2 cup beef stock into skillet and scrape pan with wooden spoon to loosen browned bits; when pan bottom is clean, pour liquid into Dutch oven!.
Return skillet to high heat and add 2 teaspoons reserved fat and swirl to coat pan bottom!. When fat begins to smoke, brown remaining beef in single layer, turning once or twice, until deep brown, about 7 minutes!. Transfer browned beef to Dutch oven!. Pour 1/2 cup beef stock into skillet and scrape pan with wooden spoon to loosen browned bits; when pan bottom is clean, pour liquid into Dutch oven!.
Pour the remaining fat into the skillet and heat over medium high heat!. Toss the onions, carrots, thyme, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the skillet, stirring to coat!. If there isn't quite enough fat left, add a tablespoon of olive oil!. Cook for 10 to 12 minutes, stirring occasionally, until the onions are soft!. Add the garlic and cook for 1 more minute!.
Add the Cognac, stand back, and ignite with a match to burn off the alcohol!.
Scrape the onion and carrot mixture into the Dutch oven along with the pancetta, tomato paste, and bay leaves!. Pour in the bottle of wine!.
Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/2 to 2 hours or until the meat and vegetables are very tender when pierced with a fork!. Strain the meat and vegetables into a large bowl and set aside!.
Crank the oven up to 425 degrees F!.
Preheat oven to 425 degrees!. On a separate rimmed baking sheets, toss mushrooms and onions with oil and thyme, then season with salt and pepper!. Roast until tender and browned, stirring halfway through, about 30 minutes!.
While the mushrooms and pearl onions are roasting, combine 2 tablespoons of butter and the flour with a fork and stir into the stew!. Simmer over medium heat and whisking occasionally to ensure the bottom isn't burning, until the sauce has reduced a little and thickened, about 5 minutes!. Taste and correct seasoning!. Return the meat and vegetables and gently stir to coat everything with the sauce!. Keep warm over low heat!.
Once the mushrooms and pearl onions are finished roasting, scrape them into the dutch oven, stir gently to combine!.
Serve in wide, shallow bowls with boiled new potatoes tossed with butter, parsley, salt and cracked pepper!.
Braising well browned meat in wine is such a great method of cooking!. If the beef is well marbled, during the long slow cooking the fat melts and the meat that's left behind becomes so tender you can just shred it with your fingers!. The technique that of browning the beef in a saute pan and then using broth to deglaze, is really great!. It seems to really intensify the rich, meaty flavor!. Plus since Dutch ovens are cast iron, they don't heat quite as evenly as a saute pan with the copper center and as such, I found that when I browned meat in a dutch oven, the cubes toward the center get significantly darker than those around the edge!. I really liked browning the meat in the saute pan and then transferring to the Dutch oven!.
The roasted pearl onions add a pop of silky, sweetness and the mushrooms play off the braised meat, adding an earthy depth of flavor!. The carrots, which I was concerned might end up mushy, retain a really nice soft texture and, like the pearl onions, add sweetness but in more of a mild, subtle way!. The red wine cooks down and thanks to the butter-flour mixture, thickens and becomes velvety with a glossy sheen!. It's not super brothy, rather the sauce just coats everything and binds all the vegetables and meat together!. You'll totally want something carby or starchy to soak it up, be it the boiled potatoes, mashed potatoes or buttery, garlic rubbed toast!.
Since it takes a bit of time to put together (particularly trimming the fat from the meat, takes a surprising about of time) this is obviously not a weeknight meal!. As one of those dishes that tastes better the next day, it's a good candidate to entertain with!. Just reheat over low, stirring often and you're set!. You may have to add a splash of beef broth or water, if the sauce has thickened too much overnight!.Www@FoodAQ@Com
BEEF BOURGUIGNON WITH ROASTED PEARL ONIONS & CRIMINI MUSHROOMS
1 tablespoon good olive oil
8 ounces thickly sliced pancetta or dry cured center cut applewood smoked bacon, sliced into lardons
2 1/2 to 3 pounds beef rump, trimmed of fat and silverskin, cut into 1 1/2 to 2-inch cubes
Kosher salt and freshly ground black pepper
1 to 2 cups beef broth (homemade or organic in a carton)
1 pound carrots, thickly sliced
2 yellow onions, sliced
1 tablespoon fresh thyme leaves
2 teaspoons chopped garlic (3 cloves)
1/2 cup Cognac
1 (750 ml!.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 tablespoon tomato paste
2 bay leaves
to thicken
2 tablespoons unsalted butter at room temperature
3 tablespoons all-purpose flour
for the roasted mushrooms and pearl onions
1 pound peeled pearl onions, tip and root end sliced off (to easily peel, toss the onions in boiling water and leave for 2 minutes!. Strain out and transfer to a bowl of ice water to stop the cooking!. Slice off the root and tip and then just peel off the papery skin)
1 pound crimini mushrooms, wiped clean with a damp cloth and sliced in half
2 tablespoons fresh thyme
olive oil
Kosher salt and freshly ground pepper
to serve
Italian parsley, chopped
mashed or boiled potatoes
Preheat the oven to 250 degrees F!.
Heat the olive oil in a 12 inch skillet!. Add the pancetta and cook over medium heat for 10 minutes, stirring occasionally, until the pancetta is lightly browned!. Remove the pancetta with a slotted spoon to a large plate lined with a couple layers of paper towels!. Pour off all but 2 tablespoons of the fat and reserve!.
Dry the beef cubes with paper towels and then sprinkle them with salt and pepper!. Increase heat to high and brown half of beef in single layer, turning once or twice, until deep brown, about 7 minutes!.
Transfer browned beef to a cast iron Dutch oven!. Pour 1/2 cup beef stock into skillet and scrape pan with wooden spoon to loosen browned bits; when pan bottom is clean, pour liquid into Dutch oven!.
Return skillet to high heat and add 2 teaspoons reserved fat and swirl to coat pan bottom!. When fat begins to smoke, brown remaining beef in single layer, turning once or twice, until deep brown, about 7 minutes!. Transfer browned beef to Dutch oven!. Pour 1/2 cup beef stock into skillet and scrape pan with wooden spoon to loosen browned bits; when pan bottom is clean, pour liquid into Dutch oven!.
Pour the remaining fat into the skillet and heat over medium high heat!. Toss the onions, carrots, thyme, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the skillet, stirring to coat!. If there isn't quite enough fat left, add a tablespoon of olive oil!. Cook for 10 to 12 minutes, stirring occasionally, until the onions are soft!. Add the garlic and cook for 1 more minute!.
Add the Cognac, stand back, and ignite with a match to burn off the alcohol!.
Scrape the onion and carrot mixture into the Dutch oven along with the pancetta, tomato paste, and bay leaves!. Pour in the bottle of wine!.
Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/2 to 2 hours or until the meat and vegetables are very tender when pierced with a fork!. Strain the meat and vegetables into a large bowl and set aside!.
Crank the oven up to 425 degrees F!.
Preheat oven to 425 degrees!. On a separate rimmed baking sheets, toss mushrooms and onions with oil and thyme, then season with salt and pepper!. Roast until tender and browned, stirring halfway through, about 30 minutes!.
While the mushrooms and pearl onions are roasting, combine 2 tablespoons of butter and the flour with a fork and stir into the stew!. Simmer over medium heat and whisking occasionally to ensure the bottom isn't burning, until the sauce has reduced a little and thickened, about 5 minutes!. Taste and correct seasoning!. Return the meat and vegetables and gently stir to coat everything with the sauce!. Keep warm over low heat!.
Once the mushrooms and pearl onions are finished roasting, scrape them into the dutch oven, stir gently to combine!.
Serve in wide, shallow bowls with boiled new potatoes tossed with butter, parsley, salt and cracked pepper!.
Braising well browned meat in wine is such a great method of cooking!. If the beef is well marbled, during the long slow cooking the fat melts and the meat that's left behind becomes so tender you can just shred it with your fingers!. The technique that of browning the beef in a saute pan and then using broth to deglaze, is really great!. It seems to really intensify the rich, meaty flavor!. Plus since Dutch ovens are cast iron, they don't heat quite as evenly as a saute pan with the copper center and as such, I found that when I browned meat in a dutch oven, the cubes toward the center get significantly darker than those around the edge!. I really liked browning the meat in the saute pan and then transferring to the Dutch oven!.
The roasted pearl onions add a pop of silky, sweetness and the mushrooms play off the braised meat, adding an earthy depth of flavor!. The carrots, which I was concerned might end up mushy, retain a really nice soft texture and, like the pearl onions, add sweetness but in more of a mild, subtle way!. The red wine cooks down and thanks to the butter-flour mixture, thickens and becomes velvety with a glossy sheen!. It's not super brothy, rather the sauce just coats everything and binds all the vegetables and meat together!. You'll totally want something carby or starchy to soak it up, be it the boiled potatoes, mashed potatoes or buttery, garlic rubbed toast!.
Since it takes a bit of time to put together (particularly trimming the fat from the meat, takes a surprising about of time) this is obviously not a weeknight meal!. As one of those dishes that tastes better the next day, it's a good candidate to entertain with!. Just reheat over low, stirring often and you're set!. You may have to add a splash of beef broth or water, if the sauce has thickened too much overnight!.Www@FoodAQ@Com
Super easy!. my mom taught me this!. Turn pan on hi and brown it with butter and onions!. Place in crock pot with mushroom soup can, no water or milk, the roast will produce it's own juice!. Add mushrooms and anyother veggies you want!. Delicious!!Www@FoodAQ@Com