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How Do I Prepare a Boneless Rump Roast?

With a rump roast, a meat thermometer is the best way to determine the doneness of the meat.
After cooking, the rump roast should be left to set for a few minutes to allow the meat to finish cooking and the juices to return to the center of the roast.
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  • Last Modified Date: 20 November 2014
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Improper preparation of a boneless rump roast can lead to tough, dry meat. Seasoning and searing the meat is usually done prior to cooking. Braising is typically the recommended way to cook a beef rump roast. This process involves slowly cooking the meat at low heat for an extended period of time. As with any beef, the length of time that the meat is cooked will usually depend on the diners' preference for doneness, as a rare rump roast would take less time to cook than a medium rump roast.

A boneless rump roast is a cut of meat from the hindquarters of an animal, usually a cow or pig. Unlike a standing rump roast, this rump roast does not contain a bone. It is usually cut from an area just above the hipbone. Although it is considered a very lean and flavorful meat, it can be tough, especially if it is not prepared correctly.

Most cooks typically begin preparing a boneless rump roast by seasoning it. Several herbs and spices can be used for seasoning this cut of meat, including pepper and garlic. Some culinary experts advise against using salt as a seasoning, though, since it can draw moisture out of the roast.

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A boneless rump roast can also be seared. To do this, a small amount of oil or other fat is placed in a very hot pan, and each side of the meat is browned in the pan. Not only does this create an attractive brown crust on the outside of the meat, but it also enhances the flavor.

Shallow baking pans are usually used to cook these types of roasts. A grate or rack is also often placed in the pan to keep the boneless rump roast from touching the bottom of the pan. After the roast is placed in the pan, a few inches of liquid should also be added. Some cooks add water, while others may choose a more flavorful liquid, such as beef broth or onion soup.

The temperature of the oven should be somewhat low. A range of 250 to 350 degrees F (121 to 177 degrees C) is usually recommended. Depending on its size and the desired doneness of the meat, a boneless rump roast can take several hours to cook at this temperature.

Using a meat thermometer is often the best way to determine the doneness of the meat. The thermometer should be stuck into the middle of the roast for a proper reading. As a general guideline, a rare roast should be cooked to 120° F (49 ° C), a medium rare roast should be cooked to 130° F (55° C), a medium roast should be cooked to 140° (60° C), and a well done roast should be cooked to 150° (65° C).

It is also recommended to remove the boneless rump roast from the oven when the internal temperature of the meat is roughly 10 to 15 degrees lower than the desired temperature. The roast can then remain covered and allowed to set undisturbed before serving. As the roast sets, it will keep cooking a little more and most of the juices will return to the center of the roast. This will usually result in perfectly done, juicy meat.

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Discuss this Article

Euroxati
Post 3

While trying to avoid cross contamination and food poisoning is important, if one wants some good tips on how to prepare meat (beef in this case), this article is a great example, as it gives more than just the basics. I also appreciate that it mentions what temperatures the beef should be cooked at, especially if you're aiming for rare and medium rare.

Sometimes if the temperature is too low, you can end up cooking it too slow, and vice versa. For example, a few weeks ago, I was making baked chicken, and I foolishly turned the oven to 450 degrees F. In about an hour, the chicken was done, but it also ended up charred, as they had cooked way too fast, Whatever you're cooking, temperature is something you should always keep in mind of.

Viranty
Post 2

Though it's not explained why the meat is seasoned prior to cooking, I am assuming that's because it can help to soften and "prepare" it, so to speak. For example, let's say that you're preparing a beef roast, and you want to add onion powder, garlic powder and meat tenderizer.

Obviously, it would make more sense to add the tenderizer while it's still raw, since it's meant to tenderize it while it's still cooking, and not when it's done. Overall, spices are one of the most important things you can use in cooking. Not only do they bring out the flavor, but they can also help to make the meat less dry and chewy.

Krunchyman
Post 1

Based on my experience, preparing a boneless rump roast (or any meat for that matter) is a much easier task than cooking meat that has bones in it. More than often, they tend to get in the way, and on top of that, it really slows down the cooking process, from what I've experienced. Fortunately though, there are ways to work around this. For example, have you ever had a meat that cooked way too fast? Well, if you want to accommodate the bony meat, you can put it in the slow cooker, and let it slowly heat up that way. After all, even in the first paragraph, it mentions that improper preparation of any meat can lead to a tough and flavorless texture.

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