Slow roast beef rump

[Ranger 6]

I have taken advantage of the half price beef offer in Waitrose this week and have a 1.5kg piece of rump in the fridge ready for tomorrow's Sunday lunch.

I'm looking for a slow roast recipe and some guides on temperatures. This is pretty much the only one I can find: https://www.theguardian.com/lifeandstyle/2011/oct/...

What's the PH wisdom on this cut of meat?

[21TonyK]

That's pretty much how I roast most meats. Oven on maximum for 30 minutes. Season and oil up the joint, place it on a rack over a tray and straight in for 10 minutes. Should brown the meat nicely.

Now take it out of the oven, open the oven door and switch it off for 10 minutes then put it back on to 75 degrees and put the joint back in.

Use a probe to make sure it doesn't cook beyond 55/6 degrees.

[Taita]

^^ This man speaks the truth!

[Ranger 6]

Ok - thanks. Will feed back on results.

[21TonyK]

Forgot to add, make sure you rest it for at least 30 minutes.

[Ranger 6]

Of course! - That will give me time to make the Yorkshire puds....

[21TonyK]

The other thing I do when slow cooking a lean meat is either cover with fat after the browning or loosely wrap in cling. Stops the surface drying out too much.

[Ranger 6]

It's started

Bring to room temperature


Sear the outside


In at 75 Degrees

[21TonyK]

Should just about be ready for dinner (later)!

[Ranger 6]

Funny you should say that....

Now resting - Roasties and parsnips nearly done with yorkies about to go in.



Pardon me if I forget to do a serving picture - it may just be a case of diving in!!

[21TonyK]

That will be medium by the time you carve.

Nice job,

[Ranger 6]

Unfortunately no 'serving' shots, but this is the result.

A beautiful colour through the whole joint and gorgeous tender slices of meat. A couple of comments about 'it's not cooked' but the retort that it was cooked for 4 1/2 hours stopped that fairly quickly. All consumed with roast spuds and parsnips, Yorkshire puddings, carrots, gravy etc.



Conclusion is that the recipe is a good one

[AndrewCrown]

Agree 100% on method....looks fab...
Two suggestions to improve even further...
1. Prior to cooking, roll the meat in a mixture of plain flour, mustard powder , salt & pepper..
2. Make an onion trivet...4-5 onion halves for it to sit on..really helps with the gravy....

[anonymous-user]

That looks super! Will try this next time!

[Gaz3376]

21TonyK said:

That's pretty much how I roast most meats. Oven on maximum for 30 minutes. Season and oil up the joint, place it on a rack over a tray and straight in for 10 minutes. Should brown the meat nicely.

Now take it out of the oven, open the oven door and switch it off for 10 minutes then put it back on to 75 degrees and put the joint back in.

Use a probe to make sure it doesn't cook beyond 55/6 degrees.

What cooking time for a 2kg topside wpuld you expect? might give this a go for xmas day.

[Ranger 6]

Gaz3376 said:

What cooking time for a 2kg topside wpuld you expect? might give this a go for xmas day.

As a guide, mine was 1.5kg and took about 4 hours to get to temperature.

[21TonyK]

Ranger 6 said:

Gaz3376 said:

What cooking time for a 2kg topside wpuld you expect? might give this a go for xmas day.

As a guide, mine was 1.5kg and took about 4 hours to get to temperature.

I'd be checking at 4 hours as the core temp isn't linear and a lot depends on the shape or the joint.

One advantage of this method is that as long as you get a really good sear on the joint and watch the core temp it's literally fool proof. That's why I specify slow roasting methods for work. I can set a probe with an alarm and the oven shuts down automatically.

You might want to think about cooking it a day or so ahead as well. It carves much better cold and thin slices of rare topside on warm plates with a hot gravy will save a lot of timing issues. You can also make the gravy in advance. That frees up the oven for spuds and Yorkshires.