Slowly roasted beef rump

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A fine Sunday

I awoke this morning from a crapulent sleep. I wish I could sleep better. My allergies are getting worse. If it wasn’t for the continuous positive airways pressure (CPAP) machine next to my bed, I reckon I wouldn’t be able to function.

Unlike Saturday, there was no fog and the sky was a brilliant blue that is common for Canberra. As much as I detest the weather, the altitude and inland location make for the cleanest bluest skies that I’ve ever known. Canberra skies are quite brilliant.

I enjoyed a plate of chilli scrambled eggs on Rye toast with some Pialligo Estate smoked bacon for breakfast.

Chilli scrambled eggs on rye toast with Pialligo Estate smoked bacon
Chilli scrambled eggs on rye toast with Pialligo Estate smoked bacon
Lake Ginninderra
Lake Ginninderra
Coffee at Everbean Espresso Bar
Coffee at Everbean Espresso Bar
Lake Ginninderra
Lake Ginninderra

The pelicans are back on Lake Ginninderra

After breakfast I went for a walk around Lake Ginninderra and noticed a couple of pelicans near the boat ramp on the Western Foreshore.

I don’t know what it is about pelicans but I really like them. I was able to get quite close to a pair of them this morning. Fortunately, I had with me my 24–240 mm f/3.5–f/6.3 zoom lens. For a variable aperture zoom lens, it’s not too bad on my Sony α7 full frame body.

There was also another small black bird with the pelicans. I’ve been told it may be an Eurasian Coot.

Pelicans on Lake Ginninderra
Eurasian Coot on Lake Ginninderra

The following Instagram videos can be played by hovering your mouse over the image and clicking on the play triangle 

Pelicans on #lakeginninderra #belconnen #cbr #canberra #igerscanberra #visitcanberra

A video posted by Gary Lum (@garydlum) on

Pelicans on #lakeginninderra #belconnen #cbr #canberra #igerscanberra #visitcanberra

A video posted by Gary Lum (@garydlum) on

Pelicans on Lake Ginninderra
Pelicans on Lake Ginninderra
Pelicans on Lake Ginninderra
Pelicans on Lake Ginninderra
Pelicans on Lake Ginninderra
Pelicans on Lake Ginninderra
Pelicans on Lake Ginninderra
Pelicans on Lake Ginninderra

Dinner preparation

Yesterday while grocery shopping I came across a nice looking piece of beef rump. I put together a plan in my mind to have a slowly roasted piece of beef rump with leftover beef for toasted sandwiches at work this week.

I’ve really come to like using Snapchat (my user name is garydlum if you want to be friends), especially the video feature because I can keep a copy and then share it on Instagram.

 

Slowly cooked roast rump for #dinner tonight #delicious #yummy #instafood #foodporn #iphone #snapchat

A video posted by Yummy Lummy Gary Lum Food Blog (@yummylummyblog) on

Beef rump with potato, sweet potato, pumpkin and onion
Beef rump with potato, sweet potato, pumpkin and onion
Beef rump with potato, sweet potato, pumpkin, onion, rice and quinoa
Beef rump with potato, sweet potato, pumpkin, onion, rice and quinoa

What you need to make this slowly roasted lump of rump

  • A lump of rump
  • Brown onions × 2 with the outer layer removed
  • Sweet potato—peeled and cut into large pieces
  • Potato—1 spud quartered
  • Kent pumpkin—1 generous wedge cut into 2 pieces
  • Red quinoa—2 tablespoons
  • White quinoa—2 tablespoons
  • Arborio rice—4 tablespoons
  • Bay leaves × 2
  • Water—1 cup
  • Red wine—1 cup

Putting it all together

  1. In a large heavy casserole lay down a layer of rice, quinoa and then the vegetables
  2. Lay the lump of rump over the top
  3. Pour in the water and wine
  4. Cover with a sheet of baking paper to stop the lid from getting dirty because I’m lazy and don’t like scrubbing
  5. Cover with the casserole lid
  6. Place into an oven warmed to 150 °C
  7. Cook for 4 hours
  8. Remove the casserole from the oven and allow the meat to rest for 10 minutes
  9. Slice the meat and aliquot slices into containers for lunches
  10. Plate up the meal

Sharing the meal on-line

  1. Shoot a photograph
  2. Eat the meal
  3. Write the recipe
  4. Make a nice picture in Adobe Lightroom and Adobe Photoshop
  5. Blog (verb)
  6. Vlog (verb)

How did it taste?

Beef rump with potato, sweet potato, pumpkin, onion, rice and quinoa
Beef rump with potato, sweet potato, pumpkin, onion, rice and quinoa

Bloody superb (it tasted really good)

The meat was pull apart tender and moist.

The vegetables were soft.

The juices were sublimely fatty and tasty.

Final words

If you like beef, you’ll love this.

If you like flavour, you’ll love this.

Please give it a go and let me know what you think.

Please send me a photograph and some comments.

 

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Related post  Never fail roast lamb

14 Responses

  1. That really does look like a bloody good piece of roasted beef. But I can’t for the life of me see the 4 tablespoons of rice anywhere. Maybe it is underneath the meat or at the side. I like beef, Gary. So I will file this recipe away and let you know how it goes when I do make it 😀

  2. Great looking rump. I usually just add carrots, celery and onion wedges to the base and then a dry onion soup mix diluted with water or dark beer for a braising liquid. I’ve never added rice though I HAVE thought of using potatoes … but I usually end up making mashed potatoes to go with the meat and juices.

    1. Thanks very much. Yes likewise I will often do the diced onion, celery and carrot thing. The layer of rice and quinoa at the bottom gives me something comforting and hot to fill my belly. It’s like having congee without calling it congee. Mind you it has absorbed a lot of saturated animal fat so it may not be healthful. It certainly tastes good.

  3. Isn’t technology marvellous! I love the new video format. Can’t see what is awful about Canberra weather, it looks fantastic compared to Scotland. Beautiful pelicans. Why do you put the paper on top of the meat/lid ? I never do this, but then I’ve never seen it done before.

    1. It’s the really dry weather that gets me down. I know in London even when it is around 2 °C it still feels damp and my skin feels okay. The dryness plays havoc with my skin.
      I use the baking paper under the lid to keep it clean. If I don’t use it the bubbling liquid underneath creates stains that because of the heat dries to the lid and needs scrubbing. I’m lazy so for the cost of a sheet of paper I keep my lid clean.
      Thanks for the kind words about the video. I’m having fun learning how to use video editing software.

    1. I love a lump of rump Lorraine, especially when it’s covered with a nice layer of fat! When I cook it ‘low and slow’ it is as good as a nice piece of prime rib.

  4. I made this! It was great. Unfortunately I used a cheaper cut of beef (blade roast) which I probably should have cooked for less time or lower temp, but it was still good and the veggies and rice etc mix was great. So easy, so tasty.

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