I have a rump roast

[Mojorabbit]

out for dinner. I don't know why I bother as I can never get one to come out tender but they were on sale.
Any ideas on what to do with it? How do you cook this cut of meat?
Thanks.

[merci_me]

1. This is too late for today

but normally, I put it in a crockpot. I add a few onions or an envelope of Lipton onion soup mix. When it's about done (6-7 hrs, depending on weight) you can mix the drippings with a can of cream of mushroom soup and make a quick gravy. If your crockpot is big enough, you can toss in some potatoes and carrots.

Mary

[grasswire]

2. about five hours

Or you could cut it up and make boeuf bourguignnone out of it. You would need bacon, onions, red wine, a bouquet garni (parsley-carrot-bayleaf), peppercorns, mushrooms.

Honestly, even a simple preparation of browning the roast and adding some seasonings and a little liquid and cooking it on top of the stove will work, but it will take hours and it will never be really as "tender" as a meat that has a different texture.

You could also cut it in slices against the grain and make swiss steak. Pound the slices (I use the edge of a plastic dish but maybe you have the right tool). Dredge in flour, salt and pepper. Brown well in some oil. In the same pan, put all the browned meat, cover with some slices of onion, and then pour the rest of the seasoned flour over the whole thing. Add about a cup of liquid (I often use brewed coffee). Simmer away for several hours. The gravy makes itself.

[NMDemDist2]

5. coffee!?!

wow!

[Mojorabbit]

3. Thanks

I think I will go with the swiss steak as time is of the essence but I have ideas for next time and it is much appreciated.

[Stinky The Clown]

6. Coffee's legit as food, too!

Hiya, AZDD6! :hi:

Here's a ferinstance:

http://southernfood.about.com/od/hamrecipes/r/bln303.htm

Ham slice with red eye gravy made with strong coffee, to serve with biscuits.

INGREDIENTS:

* 1 large center-cut ham slice, about 1/2" thick
* 1/8 teaspoon salt
* 1/2 cup strong brewed coffee

PREPARATION:
Slash fat on edge of ham in several places. Place ham in a hot skillet; brown quickly on each side. Simmer for 15 minutes or until tender. Remove from pan; keep warm. Sprinkle salt in hot skillet; add coffee.
Boil for about 2 minutes. Pour over ham. Serve with biscuits.

<on edit .... yowza!!!! this was a reply to AZDD6. How it got as a reply to you can only be termed a mistake. Mea Maxima Culpa!>

[housewolf]

7. Yum....

I never thought about using coffee to cook meat or make gravy. I'll be it's delicious!

Is that one of those things you learned in culinary school?

[Stinky The Clown]

10. Nope ... I learned this in the Navy in the 60s when I was stationed

in Charleston, SC. Saw it again when I lived in NC and TN. The gravy goes really, really great over grits.

[NMDemDist2]

11. mmmm grits and coffee gravy! I'm sold! and I have the perfect "tool"

to make really strong coffee eh H2S??

[Stinky The Clown]

12. Yanno, I actually have used fresh espresso to cook

or to marinate. With Sparkly not being a meat eater, I sometimes sneak a shot into things as a way to darken them and add another layer of flavor. It is not unlike chocolate ... as discussed in another nearby thread here.

[grasswire]

13. yeah...

....I think it's just an old-timey trick to add some color to gravy. Good way to get rid of what's left in the French press from breakfast, too.

[Stinky The Clown]

4. Simple, tasty, and foolproof, if woefully non-creative

Use a 'brownin' bag'. Put a package of (raw) Lipton's Onion Soup (powdered mix) all over the beef. Add a little red wine (or even water, if ya can't do wine). Bake per the brownin' bag's directions (an hour or so, maybe?)

You'll gat a tender, flavorful roast.

As I said, not very imaginative, but virtually foolproof. And the drippings in the bag make a great au jus or gravy.

To make a gravy, do a dark roux and add the juice to it. You could also try to skim the fat from the juice and use that to make the roux. I also think there's some of the bags that call for adding flour to the bag before cooking so you end up with a gravy (of sorts).

[housewolf]

8. "Dark roux"?

Does that mean "well-browned" roux or is it some other ingredients besides flour and fat?

[Stinky The Clown]

9. Yes .... well browned ........ it is still just fat and flour

But keep it over a low fire. And stir it frequently (**almost** constantly).

[wakemeupwhenitsover]

14. Years ago there was a book

out titled something like "Are you Catholic, whose your mama & can you make a roux[/i}. I'd forgotten all about that. The author was from the south & wrote about food & recipes. She said it took about the same time to get a dark roux as it took to drink 2 beers.

[Stinky The Clown]

15. That musta been one fast beer swiller!

A dark roux can be had in 5 to 10 minutes. A classic cajun/louisiana/southern roux is done longer. Maybe 15 or 20 minutes .... but never, ever, ever let it burn. If you ever see black spots in it, its burned. Toss it cuz you'll taste the burned/scorched flavor. Cajun roux is also more creative with what they use for fat. The neighbor of my cousin, when he lived in Baton Rouge, used crawfish fat to make etouffe. I never would ahve thought to use it ... and honestly never tried it myself.

The two products start the same, but the cajun roux is much more complex and developed. It is as much a flavoring agent as a thickening agent.

[wakemeupwhenitsover]

16. I made shrimp ettouffe once. That's when I made the dark

roux. It seems like it took longer than 5 to 10 minutes. I do remember I quit stirring & took my eye off of it for just a sec & the sucker burned & I had to toss it & start again. To me it was like boiling cream, I stand there & stand there & watch & watch & the second I walk away it boils & then boils over & I have to re-measure & start again.

eduted to add: yeah she was from the South. She was writing about cajun, creole cooking, & families & food. etc.

[Stinky The Clown]

17. A 'simple' dark roux ........

..... just to use that adjective to differentiate from a cajun roux, is not really dark, dark brown. More a golden brown. Once you get to a really dark brown, you're into cajun roux territory .... and for roux novices, that's like sking the black diamond slopes ..... a thrill when you're doing it, an accomplishment to be proud of when its over, but all the time a walk on the edge!