Crusted Roast Rump Steak With Crispy Speckled Onion Rings Food

HERB-CRUSTED ROAST BEEF

Steps:

• Preheat oven to 325°. Place roast with fat side up in ungreased roasting pan. Combine the next five ingredients; pour over roast. Combine parsley, basil, salt, pepper, tarragon and thyme; rub over roast. , Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove to a warm serving platter. Let stand 10-15 minutes. , Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. In a large saucepan, combine flour, bouillon and 1 cup water until smooth. Gradually stir in the drippings, reserved fat and remaining water. Bring to a boil; cook and stir 2 minutes or until thickened. Slice roast; serve with gravy.

HERB-CRUSTED ROAST BEEF WITH HORSERADISH CREAM

Steps:

• Special Equipment: food processor
• Preheat oven to 350 degrees F.
• Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2 tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 8 to 10 minutes. Remove roast to a sheet tray lined with a wire rack.
• Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper, to taste, in a food processor and pulse until mixture forms a paste.
• Rub paste all over roast. Bake in the oven until the roast is cooked to medium-rare or registers 125 degrees F on an instant-read thermometer, about 45 minutes.
• Let roast rest 10 minutes before slicing and serve with Horseradish Cream.
• Horseradish Cream:
• In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve.
• Yield: 1/2 cup

RUMP STEAKS BRAISED WITH MUSHROOMS AND ONIONS AND PORTER SAUCE

Steps:

• Season the steaks on both sides with salt and pepper. Heat 1/8 cup of the canola oil in a large saute pan over medium-high heat. Dredge the steaks in flour, and shake to remove excess. Sear the steaks on both sides, remove from pan, and set aside on a utility platter. Add the other 1/8 cup of canola oil to the same pan and saute the onions and mushrooms until the onions become translucent, about 3 to 5 minutes. Add the chicken or beef broth, porter beer, molasses, thyme, hot sauce and bay leaves to the onion/mushroom mixture. Reduce the heat to low and return the steaks to the pan. Simmer covered for at least 2 hours. Rump steaks are a tough meat and will require slow cooking (braising). You may wish transfer the ingredients to a crock-pot for this process. When the steaks are fork tender, remove them to a platter in a warm place. The liquid in the pan should have evaporated to a large degree, intensifying the flavor. If necessary, increase the heat to reduce and thicken into a sauce. Whisk in the butter and creme fraiche or sour cream to finish the sauce, and spoon sauce over the steaks. Garnish with the fresh chopped chives.

SHIRLEY'S PERFECT RARE ROAST BEEF

Steps:

• Preheat oven to 500 degrees. Wait for a few minutes before you put your roast in, so it gets as hot as possible.
• Put the roast in a shallow pan. (I use a cookie sheet).
• Cut onion into thin rings, and put all over the top and sides of the roast using toothpicks if necessary. I sit a few slices on the bottom of my roast too.
• Sprinkle roast generously with garlic powder, or to your liking. DO NOT SALT roast, or you will dry it out.
• Put roast in the oven on the middle rack.
• Bake at 500 degrees for 5 minutes per pound, then shut off oven, and let sit in the oven for 1 hour. DO NOT under any circumstances open the oven door! VERY IMPORTANT!
• After you turn off the oven and your roast has baked for l hour, take it out of the oven, and let sit for 15 minutes, to allow juices to distribute in the roast.
• I use my electric knife to cut my roast, and place on a serving dish.
• Don't forget to make the gravy!

SAVORY SEASONED RUMP ROAST

Steps:

• 1. For The Rub: In a small bowl, measure and mix thorougly, all spices and herbs together; set aside.
• 2. For The Dutch Oven: Make sure Dutch Oven has a good fitting lid. Adjust oven rack to accomodate Dutch Oven. Preheat oven to 400 degrees F. Peel, rinse and quarter onion; set aside. Scrape Carrots, rinse; set aside. Peel potatoes, rinse and cut in half. Place in bowl of cold water until ready for use.
• 3. If roast has a fat cap that is too thick, trim some of the fat away. Do not trim all of the fat cap away, you want a good amount of fat on roast. This is what is going to give a nice crust on roast and will add flavor along with the spices and herbs.
• 4. Sprinkle and rub the spice/herb mixture on all sides of roast
• 5. Place all carrots in single layer, on bottom of Dutch Oven. Place onion around edges, on top of carrots. Put spice rubbed roast on top of carrots, with the fat cap up.
• 6. Place Dutch Oven with roast, carrots and onion into preheated 400 degree oven for 30-45 minutes. This is to brown roast.
• 7. After 30-45 minutes, drain water from potatoes and place potatoes around roast, sprinkle top of roast, potatoes, onion and carrots with worchestershire sauce; place lid on Dutch Oven and return to oven, turn heat down to 325 degrees F., Roast until desired doneness is reached. I had a roast that was a little over 2 1/2 lbs and I roasted it for an additional 2 - 2 1/2 hrs. The meat was completely done, still juicy and tender enough to be cut with a fork. My carots were very thick, so I was not concerned about them burning on the bottom of the Dutch Oven. However, if they had been thin and spindley, I would have moved them around a bit, to keep them from burning.

AWESOME ROAST BEEF

Steps:

• Place rump roast in a slow cooker. Pour in condensed cream of mushroom soup and condensed beef broth. Cook on LOW for about 8 hours.

CRUSTED ROAST RUMP STEAK WITH CRISPY SPECKLED ONION RINGS

Steps:

• Begin by putting the onion rings into soak for a minimum of 15 minutes.
• Cut the onion into 1cm wide slices and separate the rings.
• Pour over the milk and set aside, turning the onion rings occasionally.
• Take the steaks out of the fridge and leave at room temperature for 20 minutes.
• Preheat the oven to 220°C.
• Break the bread into pieces and blitz in a food processor to form rough breadcrumbs.
• Remove and set aside.
• Then, place the capers, sun dried and fresh tomatoes, the oil, basil and some salt and pepper in the food processor and blitz until pulped.
• Add the breadcrumbs and blitz once more until evenly mixed.
• Place the steaks on lightly oiled baking sheet and spoon over the tomato crumb mixture.
• Cook in the oven for 10 minutes until the steaks are browned but still a little pink in the middle.
• Meanwhile, heat 5cm of oil in a deep frying pan.
• Mix together the flour, chives and some salt and pepper.
• Drain the onion rings, dust in the flour, shaking of any excess, then fry in batches for 2-3 minutes until crisp and golden brown.
• Drain on kitchen paper.
• Transfer the steaks to 4 warm serving plates and allow to rest for a few minutes.
• Pile the speckled onion rings on the side, garnish with fresh basil leaves and serve.

SLOW ROASTED BBQ BEEF ROAST

Steps:

• Prepare an outdoor rotisserie grill for medium heat.
• Cut slits on all sides of the roast, and insert garlic slices.
• In a small bowl, mix paprika, salt, pepper, rosemary, and thyme. Rub the mixture over the roast.
• Place roast on the prepared rotisserie, and cook 2 to 5 hours, to a minimum internal temperature of 145 degrees F (63 degrees C). Allow to rest about 20 minutes before slicing.

RUMP STEAK STEW

Steps:

• Fry onions and garlic in a pan for 5 minuets until golden brown.
• Thinly slice steak, peppers and mushrooms and add to the frying pan. Then add chopped tomatoes, rosemary, paprika, red wine, beef stock and mix herbs and bring to the boil for 10 minuets.
• Move to oven at 140 degrees for approximately 1.5 hours. Remember to cover stewing pot.
• Every 30 mins check stew and add water or splash of wine if drying out