Are you looking for a delicious and easy way to cook top rump beef?
Look no further! Whether you’re a seasoned chef or a beginner in the kitchen, we’ve got you covered with some simple and foolproof techniques.
From oven roasting to slow cooking, we’ll walk you through each step to ensure your top rump beef comes out perfectly juicy and tender every time.
So grab your apron and let’s get started!
How To Cook Top Rump Beef?
There are several ways to cook top rump beef, but we’ll focus on three popular methods: oven roasting, slow cooking, and pan searing.
Understanding Top Rump Beef
Top rump beef, also known as thick flank, is a lean cut of beef sourced from the rear of the cow. It is boneless and usually comes barded, which means it has a thin layer of fat attached to the side to aid in cooking. This cut of beef is often sold as boneless joints or frying steaks.
Top rump beef is one of the cheaper cuts of beef available, but it is still flavorful due to the working muscles in the area. These muscles are firmer than premium cuts like tenderloin or striploin, but they are still more flavorful than support muscles.
When cooking top rump beef, it’s important to keep in mind that it comes from a muscle group that gets a lot of exercise. This means that it can be tough if not cooked correctly. To maximize tenderness, it’s recommended to separate the four main muscles before cooking.
Oven roasting is a popular method for cooking top rump beef. Preheat the oven to 375°F and season the beef with salt and pepper. Place it in a roasting pan and cook for about 20 minutes per pound for medium-rare doneness. Let the meat rest for 10-15 minutes before slicing and serving.
Slow cooking is another great option for top rump beef. This method allows time for the connective tissue to soften and melt, resulting in a tender and flavorful dish. Cut the beef into chunks and place them in a slow cooker with your desired seasonings and liquid (such as beef broth or red wine). Cook on low for 8-10 hours or on high for 4-6 hours.
Pan searing is a quick and easy way to cook top rump beef. Heat a skillet over medium-high heat and add some oil. Season the beef with salt and pepper and sear for about 3-4 minutes per side for medium-rare doneness. Let the meat rest for a few minutes before slicing and serving.
Preparing Top Rump Beef For Cooking
Before you start cooking your top rump beef, there are a few important steps you need to take to ensure it turns out perfectly. Firstly, remove the joint from its packaging and pat it dry with paper towels. Then, let it come to room temperature by leaving it out of the fridge for around 30 minutes.
Next, preheat your oven to the appropriate temperature. For fan assisted ovens, preheat to 210°C, while for ovens without a fan, preheat to 230°C (gas 8). Choose a large, heavy-based roasting tray with deep sides and handles for easy movement.
Season the meat with good quality sea salt just prior to cooking. To make a trivet, roughly chop equal amounts of onion, carrot, and celery (or celeriac) plus a bay leaf, sprig of thyme, and a few black peppercorns. Place the trivet in the roasting tray and place the beef fat side up on top of it.
Place the tray in the center of the oven and roast for 20 minutes. Then, reduce the temperature to 160°C or 180°C without a fan (gas 4) and continue roasting for 12-15 minutes per 500g. To achieve a medium-rare joint, the core temperature should be 52°C before resting.
Remove the joint from the oven and transfer it onto a clean tray. Keep it warm by covering it with a sheet of foil and let it rest for at least 20 minutes before carving. Leave the roasted vegetables in the tray for making gravy.
To make the gravy, make up 500ml of beef stock and deglaze the roasting tray with this stock, stirring in all the caramelized juices from the tray. Next, pass through a fine sieve pushing all the juices from the vegetables into a clean saucepan. Bring to a simmer and thicken if required by whisking in a teaspoon of cornflour mixed with a little cold water and reduce till you reach a rich, glossy gravy.
If you prefer slow cooking your top rump beef, follow similar steps to oven roasting but instead use a crockpot. Prepare the crockpot by placing desired vegetables in the bottom of it as a “bed” for the roast to rest on. Sear the meat in a large skillet or frying pan on all sides to develop flavor before placing it on top of the vegetables in the crockpot. Cook on low heat until your desired doneness is reached.
Alternatively, you can pan sear your top rump beef by first drying off the meat and seasoning it with salt and pepper. Sear it in a pot or pan on all sides to develop flavor before cooking it low and slow until it’s falling apart.
Regardless of which method you choose to cook your top rump beef, always use an instant read thermometer to check its internal temperature before serving.
Oven Roasting Top Rump Beef
Oven roasting top rump beef is a great way to cook this cut of meat to perfection. Here’s how to do it:
1. Preheat your oven to 425°F.
2. Place your top rump beef directly on the middle oven rack, fatty side up. Place a roasting pan on the rack below to catch the drippings.
3. Cook in the preheated oven for 15 minutes.
4. Reduce the heat to 325°F for the remaining cook time. Cook for about 15 minutes per pound.
5. A 3-pound roast will need about 1 hour total (45 minutes more at 325°F) and a 4-pound roast will need about 1.5 hours total (1 hour, 15 minutes more at 325°F).
6. However, the thickness of the roast will influence the cook time. So check the temperature of the roast when you are nearing the end of the expected time.
7. To ensure a flavorful roast, mix garlic, rosemary, thyme, salt and pepper in a small bowl. Stir in olive oil until well combined and let sit for 5-10 minutes so the herbs soften and the oil takes on their flavor.
8. Rub the herb mixture all over the roast, making sure it’s completely covered.
9. Place the roast in a roasting pan and cook for 30 minutes to brown the outside.
10. Reduce the oven temperature to 225°F and continue cooking for 1.5 to 2 hours or until an internal temperature reads 135 – 150°F, depending on your desired level of doneness.
11. Remove the roast from the oven and cover with aluminum foil.
12. Let the roast rest for 15-30 minutes before serving.
This method will result in a juicy and flavorful top rump beef that is sure to impress your guests or family members. Remember to check the internal temperature of your meat regularly to ensure that it is cooked to your liking.
Slow Cooking Top Rump Beef
Slow cooking is a great way to cook top rump beef, as it allows the meat to become tender and juicy. To slow cook a top rump beef, you will need a slow cooker or a crockpot. First, pat the top rump roast dry with paper towels. Then, season the meat with salt and pepper to your liking.
Next, prepare your vegetables. You can use any vegetables you like, but potatoes and carrots are popular choices. Cut them into large chunks and place them at the bottom of the slow cooker.
Place the seasoned top rump roast on top of the vegetables. Pour in beef broth or any liquid of your choice, such as red wine or tomato sauce. You can also add herbs and spices to enhance the flavor of the dish.
Cover the slow cooker with its lid and cook on low heat for 8-10 hours. This slow cooking process will allow the meat to become tender and juicy, while also infusing it with the flavors of the vegetables and seasonings.
Once the cooking time is up, remove the lid and use a fork to shred the beef into pieces. Serve it with the vegetables and any sauce or gravy you prefer. Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Slow cooking top rump beef is an easy and convenient way to make a delicious meal for your family or guests. With minimal preparation and a long cooking time, you can create a succulent and flavorful dish that will be sure to impress.
Grilling Top Rump Beef
Grilling top rump beef is a great way to add a smoky flavor and char to this lean and tough cut of meat. However, it can be challenging to keep the beef moist and tender while grilling. Here are some tips to help you grill the perfect top rump beef:
1. Marinate the beef: To keep the beef moist, marinate it for at least a few hours or overnight before grilling. You can use your favorite marinade or try a simple mixture of olive oil, vinegar, honey, and pepper.
2. Grill indirect: Top rump beef should be cooked low and slow to prevent it from drying out. Set up your grill for indirect heat by placing the coals on one side of the grill and the beef on the other side. Cover the grill and let the beef cook slowly until it reaches your desired temperature.
3. Use a meat thermometer: To ensure that the beef is cooked to your liking, use a meat thermometer to check its internal temperature. For medium-rare beef, aim for a temperature of 130-135°F. For medium beef, aim for 140°F.
4. Let it rest: After grilling, let the beef rest for at least 10 minutes before slicing it. This allows the juices to redistribute throughout the meat, making it more tender and flavorful.
By following these tips, you can grill a delicious and tender top rump beef that is sure to impress your guests.
Serving And Enjoying Top Rump Beef
Once your top rump beef is cooked to perfection, it’s time to serve and enjoy! Here are some tips on how to make the most out of your dish:
1. Let it rest: Before slicing into your beef, let it rest for 10-15 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful meat.
2. Slice against the grain: When slicing your beef, make sure to cut against the grain. This means cutting perpendicular to the lines of muscle fibers, which will make the meat more tender and easier to chew.
3. Make a gravy: If you want to elevate your dish even further, use the drippings from your roast to make a delicious gravy. Deglaze the pan with some beef stock and add flour to thicken it up. Pour it over your sliced beef for a rich and savory addition.
4. Pair it with sides: Top rump beef pairs well with a variety of sides, such as roasted vegetables, mashed potatoes, or a fresh salad. Choose sides that complement the flavors of your beef and add some texture and color to your plate.
5. Enjoy leftovers: Top rump beef makes great leftovers for sandwiches or salads. Store any remaining meat in an airtight container in the fridge for up to 3-4 days.
No matter how you choose to serve and enjoy your top rump beef, remember to savor each bite and appreciate the effort that went into cooking such a delicious meal.
