Tag: rump

Rump roast beef recipe and roasted roots – Italian Cuisine

Ingredients

1 Kg clean rump
1 Kg yellow carrots
500 g purple carrots
500 g parsnip
15 g flour
15 g butter
4 pcs white turnips
honey
meat extract
rosemary
thyme
garlic
extra virgin olive oil
salt
pepper

Duration: 1 h

Level: Easy

Dose: 8 people

For the recipe of rump roast beef and roasted roots, heat a greased pan well with a little oil and brown the rump for 2 minutes on each side. Transfer the rump to a baking sheet lined with baking paper; add a drizzle of oil, a pinch of salt, a generous grinding of pepper, 1 rosemary branch, 2 cloves of garlic crushed with the peel and cook in the oven at 190 ° C for about 35 minutes.
FOR THE ROOTS: Wash carrots, parsnips and turnips well. Peeled parsnips and yellow carrots. Cut the yellow carrots, violets and parsnips into large sticks. Divide the white turnips into 4 wedges each, keeping a little of the green part. Season everything with 2 tablespoons of oil, salt, pepper, 1 teaspoon of honey and a few sprigs of thyme and bake at 220 ° C in ventilated mode for 30 minutes.
FOR THE SAUCE: Heat 250 g of water and dissolve a tip of a teaspoon of meat extract, mixing well; flavored with the leaves of 1 sprig of thyme and a pinch of salt and cook for 3-4 minutes. Remove from heat, add butter and flour and mix with a whisk, then bring back to the heat and cook for 3 minutes, continuing to stir. Serve the roast beef with the roots, accompanied with the sauce.

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Recipe Seared rump with polenta and pak-choi – Italian Cuisine

Ingredients

850 g rump of beef
200 g yellow floret corn flour
2 pcs pak-choi (Chinese cabbage)
thyme
cornstarch
extra virgin olive oil
salt
pepper

Duration: 1 h 30 min

Level: Middle

Dose: 4 people

For the recipe of scalded rump with polenta and pak-choi, clean the rump from the connective tissues and the fat, trim it and set aside scraps and cuttings. Divide the rump into 4 slices about 3 cm thick.
Massage the rump slices with salt and pepper, then let them marinate with a little oil and a handful of thyme leaves for 1 hour. Cut the meat scraps into small pieces and brown them for 3-4 minutes; add half a glass of water, a drizzle of oil and cook them in a covered casserole for 1 hour. Remove the meat and let the sauce reduce with a little olive oil, a pinch of salt and 1 small spoonful of cornstarch for another 5 minutes. Blanch the rump slices in a non-stick frying pan for about 2 minutes per side.
For the polenta and the side dish: Pour the corn flour into a pan with 800 g of hot water, stirring with a whisk, to avoid lumps forming. Season with salt and cook for 45-50 minutes, stirring occasionally, until you get a soft consistency polenta; add the butter and mix it by stirring for a couple of minutes. Wash the pak-choi, flip them and blanch the leaves in salted water for 2-3 minutes, until they start to wilt. Serve the rump with polenta and pak-choi, seasoning everything with the meat sauce.

Roast rump recipe with herbs and peanuts – Italian Cuisine

Ingredients

2 Kg chump of beef
80 g butter
70 g parsley
40 g salted peanuts
20 g of fennel
half a head of garlic
Acacia's honey
extra virgin olive oil
salt
pepper
Cognac

Duration: 1 h 15 min

Level: Easy

Dose: 12-14

For the recipe of roast chump with herbs and peanuts, sauté the rump in a pan with a drizzle of hot oil for 2 minutes; add salt and pepper, turn it over and brown it on all sides for another 2 minutes. Transfer it to a greased baking dish with half a head of garlic with the peel; cook it in the static oven at 190 ° C for 45 minutes; then wet it with a cup of Cognac and after 5 minutes, remove it and let it cool.
Remove the garlic and blend the cooking base with the butter, obtaining a sauce. Peel the parsley and the fennel and chop them with peanuts, a pinch of salt and a pinch of pepper. Brush the roast with honey, sprinkle with chopped, pressing it with your hands to make it stick. Cut the roast into thin slices and serve with the sauce.
Bring it forward Cook the roast the day before and, once cooled, put it in the fridge. To serve it at room temperature, pull it out 1 hour before. You can also heat it in the oven at 150 ° C for 10 minutes. Cover it at the moment with honey and herbs. Also heat the sauce.

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