Rump Steak Stew Food

RUMP STEAK

Steps:

• Take the steaks out of the fridge 30 mins before cooking them. Pat them dry and season.
• Heat a non-stick heavy-based frying pan over a very high heat. Drizzle in the oil, then add the butter, garlic and steaks, nestling the herbs around them. With a pair of tongs, turn the steaks every 30 secs to 1 min so they get a nice brown crust. As a rough guide, each steak will take 3 mins in total for rare, 4-5 mins in total for medium and 7-8 mins for well done. If you have a digital cooking thermometer, the middle of the steak should be 50C for rare, 60C for medium and 70C for well done. If your steak has a thick layer of fat running down the side, hold the steak on its side with a pair of tongs and push the fat into the pan for 2 mins or until golden brown.
• Transfer the steak to a plate. Cover in foil and leave to rest for 5 mins before serving.

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

RUMP OF BEEF TO STEW

Steps:

• 1. Rinse the toast, and pat it dry. Place in a Dutch oven, and pour in enough water to come halfway up the sides of the roast. Cover and bring to a boil. Reduce the heat and simmer for about 1 hour, turning occasionally. Remove the beef from the pan, setting it side until cool enough to handle. Reserve the cooking liquid in the pan.
• 2. Make several slits along the top of the beef. Combine the salt, pepper, cloves, nutmeg, mace, marjoram, savory, thyme, and parsley, and rub the mixture into the slits and over the surface of the roast. Coat all over with the egg yolk.
• 3. Return the roast to the Dutch oven. Pour in the red wine and balsamic vinegar, stirring to combine with the cooking liquid. Cover and bring to a boil over medium-high heat. Reduce the heat, cover, and simmer for about 1 hour, until the roast is tender. Add the onion, cover again, and continue simmering for about 1 hour more, turning occasionally and stirring the gravy until the beef is fork-tender.
• 4. Transfer the roast to a cutting board, and cover loosely with aluminum foil. Stir the gravy, and bring back to a simmer. Add more salt and pepper, if necessary, and whisk in the butter, stirring until dissolved and the gravy is smooth.
• 5. To serve, cut the beef into thin slices, and arrange on a platter. Pour some of the gravy over the beef. Surround with boiled potatoes, and pour more gravy over the potatoes. Pour the remaining gravy into a sauceboat, and serve on the side. Garnish the roast and potatoes with orange slices, and send to the table.