What are the best tips to prepare a roast?

Rump is a cut of beef taken from the wheel or the back of the cow. Cuts that come from this area have high muscle mass and relatively low fat content, so they can be hard if they are cooked at incorrect temperature. The rump is ideally steamed or cooked with moisture at low temperature for a long time. Cooking in this way allows the beast to taste and tender. Cook Rump at 300 ° F (about 150 ° C) for three to four hours, depending on the size of the roast. Browning roasting first on top of the stove is an optional step, but will help seal the taste and add to the appearance of the finished rump roast.

The roast must be cooked in the liquid for the best results. Water, beef or broth or canned, condensed soups make goof choking liquids. Once the roast is added to cooking, the liquid can be ended. The liquid should come halfway on the sides of the roast for the best results. Baking roasts before inserting into TroUby will help seal moisture and taste.

Checking the roast Rump by about one and a half to two hours for cooking is a good idea. Such inspections allow Cook the opportunity to add additional fluid as needed and find out how baking is proceeding. This is also the ideal time to add vegetables such as potatoes, carrots or onions to cook next to the roast. When the cooking time reaches a three -hour brand, the roast should be checked by the thermometer of the meat to see if it is done. The meat should be cooked to at least 150 ° F (about 65 ° C) and then removed from the oven.

As soon as it is from the oven, it should be allowed to sit with the cover for half an hour; The internal temperature will continue to rise and the meat will be available more liquid of cooking. The finished roast can be cut with a knife or a shredded fork for sandwiches or other recipes. The remaining roasts can be cooled and served cold or hot in sandwiches or preserved freezingm for later food.