Beef rump roast may not sound terribly exciting and that’s because it isn’t. I’ve sort of lost motivation and enthusiasm for blogging lately. Not because I’m feeling low or down, it’s mainly because I’ve been focussed on other pursuits.
Dedicated to all the cattle who die so that I may enjoy their muscle and fat.
I also used instant gravy tonight because I felt lazy. Sure, there will be people who will tell me a gravy made from scratch is better, and I agree, but life’s too short and really instant gravy is fine.
In keeping with the laziness (I prefer the word efficiency) of this meal, the vegetables are frozen. To add a little indulgence there was butter and cream.
Yummy Lummy is not sponsored by anyone.
Recipe
It’s important to read the recipe before cooking because the timing of processes needs to be understood.
Beef rump roast with instant gravy and frozen vegetables.
Beef rump roast with instant gravy and frozen vegetables. A lazy meal on a Saturday night.
Beef
- Beef rump roast
- Iodised salt (rock salt)
- Black whole peppercorns
Gravy
- Instant gravy
- Boiling water
Vegetables
- Frozen vegetables
- Cooking sherry
- Butter
- Cream
Beef
- Unwrap the beef and dry it with absorbent paper.
- Rub freshly ground salt and pepper (in a mortar with a pestle) all over the meat and fat.
- Let it dry brine in the refrigerator uncovered for up to 24 hours.
- When it’s ready to cook dinner turn on the toaster oven and heat it to 180 °C.
- Insert the wireless meat thermometer into the thickest part of the meat.
- Cook the meat until the centre reaches 57 °C for a medium rare cook.
- Allow the meat for rest somewhere warm.
Gravy
- Boil a kettle of water.
- Add a tablespoon of instant gravy powder into a mug and have a small whisk ready.
- Pour in the boiling water and whisk until the gravy is thick and to your liking.
Vegetables
- Toward the end of the beef cooking period heat up a skillet and add a little Queensland nut oil and butter and then some frozen vegetables of your choosing.
- Cook until the vegetables are soft.
- Splash in a little cooking sherry and cook off and then add in a dash of cream.
- Season to taste with salt and pepper.
Plating up bit
- With a sharp knife, slice the beef rump roast and keep aside enough for lunch meat.
- Put the sliced beef on the dinner plate and add the vegetables.
- Spoon the gravy over the meat and vegetables.
Blogging bit
- Shoot a photograph.
- Eat the meal.
- Wash the dishes (hint, wash as you cook, it makes life easier).
- Write the recipe.
- Write the blog post.
- Hit publish and hope this blog post gets shared on Twitter, Facebook, and Pinterest.
Disclaimer I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner. The quantities are indicative. Feel free to vary the quantities to suit your taste. I deliberately do not calculate the energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.
Photographs
This is a gallery of photographs. Click on one image and then scroll through the photographs. I’ve been told the gallery doesn’t always work on older versions of Windows Internet Explorer. I suggest Google Chrome or using a Mac.
Questions and answers
What is better just roasting until you get to the desired temperature or slow cooking?
The best beef rump roast I’ve ever cooked was a full lump of rump I cooked in a gas oven on a low heat for five hours back in Darwin. The dripping from that roast was amazing. The layer of fat had rendered and left behind this amazingly crispy thin layer of rendered fat on the most juicy and tender muscle meat.
I no longer have a family to cook for and this mini roast would probably dry out if I cooked it for too long.
A slow cooker wouldn’t render the fat as nicely and dry heat makes the surface of meat taste better than moist heat.
It shrunk to almost nothing as it cooked. It was only about 600 g so why didn’t you eat all of it?
Back in the day, yep, I’d eat the whole roast and I could have cooked potatoes too, but I’m too old for that now. It rained all day and I couldn’t get outside for a walk.
What will you do with the leftover beef rump roast?
I usually takes some slices with some celery and carrot and eat it for lunch along with a Pink Lady.
Final thoughts
- Do you ever lose motivation for your hobbies?
- How do you feel about instant gravy?
- Is it lazy to cook frozen vegetables?
Sponsorship
Yummy Lummy has no sponsors but maintaining a blog isn’t free. If anyone or any company would like to contribute please contact me.
This Article was mentioned on yummylummy.com
Frozen veggies are a lifesaver. Most of my family doesn’t care for most veggies, so purchasing frozen ones I want is nice. I do not use frozen carrots and taters and celery and onion. Those are staples around the kitchen. I make terrible gravy. Instant is another lifesaver!!!
Hobbies can lose momentum. There was a month or two when I stopped reading. It was horrible and I’m glad I started again. I miss you when I don’t see you someplace.
Thanks, Kris. Life’s busy at the moment and blogging isn’t easy when I’m working most weekends.
Understand. I miss you when I don’t see you!
Thanks, Kris. I’ll blog more as I get more time back 😃
I have to admit I haven’t really loved a lot of instant gravy that I’ve tried but I think I’ve only tried a couple of brands. I love gravy though made from the drippings!
Thanks, Lorraine. I agree, when I can be bothered, the best gravy is made from the tray drippings with lots of juices.
This is classic Gary, good wholesome feel good comforting food that’s perfect for Winter. It looks divine and frozen vegetables are a great standby for the busy person. Winner, winner, beef dinner!
Thank you very much, Merryn. It was a very comforting meal.
I admire you for all the cooking you do for just yourself and I see nothing wrong with making your dinner come together quickly by using instant gravy and frozen veggies. It looks like a delicious meal with enough for your lunch…good for you!
Thank you very much, Karen. You are always so very kind 😃
Looks good Gary.
I haven’t tried the mini rump roasts, but this looks good. From the photos the meat slices seem to have a nice layer of fat on the outside.
Regards,
Chris
Thanks, Chris. It was really nice and the fat layer rendered well. If I was younger I would have kept all the beef fat for a dripping sandwich. I confess, the portion I kept for lunches had the fat layer removed and eaten at the end.
Yum! Yes, I lose motivation all the time but it does usually return. Frozen veggies are fine. My favourite are peas. And instant gravy is good. I usually pimp it with some sliced fried onions or a dose of red wine/beer.
Thanks, Emma. I love the idea of pimping the instant gravy. I’ll do that next time.