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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.
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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