Saturday, October 27, 2012

A fine rump

When it came to steak, my father would eat nothng but rump. I didn't know any other kind existed until well after I got married.
           Musing over the meat counter last week, and feeling in need of something really red, I came across a neat little cylinder of rump, secured with butcher's netting, and thought it would be interesting to find out how to cook it. I started by chopping a hunk off one end and fan-grilling it for my dinner. It was good, not as tender as fillet of course, but with more flavour - and much cheaper. There was enough left from that piece to have it sliced the next night.
            Thinking the rest would do nicely for a baby roast to serve my neighbour, I went to the web to find out how to cook it. It always works best to look at New Zealand recipes first, especially for meat. This time I found a great site, My Butcher - they sell meat online and also post some good-looking recipes. The main thing about this recipe was that it was for a fairly small piece of meat. Mine was only about half the stated size, but I thought it would still work well - and it did.
             In the process I found out something interesting about butcher's netting. I always thought you were meant to take it off before you cooked the meat, but in this recipe you quite clearly leave it on. So I did what I was told, and it worked fine.

Herbed rump roast
  • Rump roast, approx. 1 - 1.5 kg 
  • Small bunch fresh rosemary
  • ¼ cup light olive oil
  • 2 garlic cloves, crushed
  • Salt and freshly ground black pepper
Preheat oven to 200°C. Put a few whole rosemary sprigs to the side and coarsely chop the remaining rosemary. Place the chopped rosemary, oil, garlic, salt and pepper in a bowl and mix well. Massage this mixture over the beef. Thread the reserved whole sprigs of rosemary between butcher’s netting and the beef.

 Heat a fry pan over high temperature and place the rump in the pan to sear all sides to a golden brown.
Once it's browned nicely, place the beef on a rack in a roasting dish and place in the oven.

Cook for 1 hour and 15 minutes for medium or until your preferred level of doneness is reached.
My roast was only about 750g, but that was fine - I just used a little bit less of everything to go on it, except for the garlic, and of course cooked it for less time, about 40 minutes on fan forced at 190C, to get it just on the rare side of medium.

Remove from the roasting dish, place on a plate and cover lightly with foil to rest for 10-15 minutes.  (I leave it for longer than this, up to 30 minutes. I reduced red wine in the roasting pan, scraping up the meat juices - only a little, because of the searing - and bits on the bottom to make a rich brown sauce - it sounds wrong to call it gravy, because that conjures up the much thicker kind my mother used to make.)

Before carving, remove the rosemary sprigs and netting from the roast. Using a sharp knife, slice across the grain.
Once the netting comes off the meat doesn't stay in a very neat roll when it's cut, so it was easier (and tasted better) to cut thicker slices than I would use for fillet. We had this with roast potatoes and kumara, and sliced leeks cooked with butter and lemon juice. We don't have roasts very often these days, so it was a treat for both of us. But I didn't even try to take a dinner plate photo - I didn't want it all to get cold, and by then I was too hungry. Harvey would definitely have approved. We both ate our fill, but there was enough left over for another dinner and a lunch for me - so that little roast provided more than five servings.


Anonymous said...

Rump is my preference too. The price is excellent for the quality and flavour. Never put it in the oven though. I like the idea of doing it quite rare. This look like it would be great for sandwiches.

AnneE said...

Yes, the leftover piece, thinly sliced and still quite rare in the middle, made a wonderful sandwich - especially with one slice of bread spread one slice of bread with Dijon mustard.