Title: Slow Roasting Rump Roasts or Brisket Till Tender
Categories: Beef, Information
Yield: 1 Servings
1 ea Rump roast
I once worked for a catering company that did a number of rump roasts
for large (but budget-minded) parties. We did primal cut rumps
(trimmed) by cooking them in a low-temperature roasting box for 24
hours or more. The result was a tender, medium-rare piece of beef. We
achieved it by keeping the roasting temperature in the box at 200
degrees or less. I've successfully done rump roasts in a home
barbecue and in the oven by keeping the heat VERY, VERY low (again,
200-225 until it reached the desired internal temperature).
Around here, one of the roasts of choice is brisket (about as tough
and unpromising as a cut of meat can get.)
I do ours by marinating it in liquid smoke/worcestershire, cutting
slits in it to flavor the inside with slivers of garlic or onion and
serrano chiles, and rubbing the outside with a dry rub. I then wrap
it in foil, and cook it at 225 for about 16 hours. The meat isn't
medium rare (medium rare brisket would NOT be a good thing), but it
is tender enough to cut with a fork.
From : Kathy Pitts Thu 13 Jul 95 01:36
U/L to NCE by Burt Ford 9/06, 03/07.
From: Burton Ford Date: 03-26-07
Cooking
