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#12025421 05/10/17
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Say you were going to do a beef rump roast, how would you do it?


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Very slowly in my Copper Chef with a digital thermometer. They are always a crap shoot as you are just as likely to get one that has seemingly been raised for its sinew content as one that has been raised for consumption.


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No crap shoot here John, we raised the roast.


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I should have known that - enjoy! smile


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I love rumps !

blush

Great flavour, particularly if grass fed.

I normally cut into steaks, then use for stroganoff or such !


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I would put it in the smoker/cooker for a few hours at 250F. Then I would put it in the pressure cooker with potatoes, onion, and carrots with a little beef broth for 20 minutes. The beef should melt in your mouth.

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We throw them in the slow cooker, a couple of cans of beef consume, a small can of tomato sauce, a couple of bay leafs then water just covering. We feed in carrots, potatoes and celery at the appropriate time. Meat should be "forkable". Take the meat and veggies out, take a cup or so of the juice out and mix in whatever thickener you prefer then dump it back in the cooker. Stir it around to reach your desired thickness and pour in a bowl then chow.


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We put the roast in a metal roasting pan with lid. Add in potatoes, carrots, seasoning, small amount of water(1 cup), and slice a whole large onion and put on top. Cook in oven at 220 deg til it falls apart(around 8 hours or more if larger roast). Never had one turn out bad. My wife likes to add cream of mushroom soup but I don't like that. The key to it coming out tender is low and slow, it will break down and fall apart guaranteed.

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Sear it in a cast iron dutch oven on all sides. Leave the fat side UP and add about an inch of water but salt and pepper heavily. Cook on med/low for about an hour, covered. Check water level and if it is below 1/2 inch add more. Use a big fork to check for doneness. After another 30-45 min, it should be to the point that it will begin to tear easily (depending on the size of the roast). When it get to this stage, remove it to a plate and cover with tin foil. In a measuring cup, put 1/4 cup of ap flour and add about a cup of cold water. Stir until mixed and then pour into the pan drippings. Bring to boil and let simmer until a nice gravy.

My favorite meal with white rice and fresh green beans. Bon appitite'


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Baltimore Pt Beef sammies. mmmmmmmmmmmmmm Oh my !


https://cooking.nytimes.com/recipes/1017325-baltimore-pit-beef-sandwich


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I read this recipe here somewhere.

Cover roast in Tony Chachere, put in slow cooker with nothing else (no liquid) on low. When you're able to shred it and put on tortillas with onions and cilantro!

I've made this several times and its awesome, it cooks fine with no added liquid and shreds perfectly. Not sure how you finish your beef but the roasts I used where from cows finished on corn.

Good luck!


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