What is the roast?

Rump is a cut of meat from the lower wheel - otherwise known as the fleshy rear funds or "Rump" - an animal. Most rumps sold in commercial supermarkets are beef or veal, but this cut is possible from any four -legged game. Rump roasts are almost always prepared and sold boned. If the bone is left, they are usually referred to as "standing Rump baking".

Quality and cost

Most butchers consider Rump to be a somewhat low quality cut of meat largely due to its toughness. Animals regularly use their hind legs for walking, running and even standing, causing the resulting meat from this area less tender. However, these considerations do not in any way mean that it does not consider the meat. In many places, Rump is one of the most economical meat cuts you can buy, and there are many innovative ways to prepare and serve it.

baking techniques

thickness and density of the lower wheel makes the roasting of the most practical possible possible possibleLine cooking. The chefs usually start with a cumbersome baking pan. If possible, the meat is usually raised on a rack that allows you to drip juice and fat.

Most roast recipes recommend wiping the outside of roast with salt, butter or oil to help it remain wet during cooking. Baking is usually a long process, often takes several hours or more. If it is not properly moistened, the meat can dry and may even burn around the edges.

Increase in taste

Cooks often increases the taste of their rumps roast by adding various herbs and vegetables to the baking pan, usually at the bottom where the juices are collected. Sliced ​​carrots, onions and garlic are common, but almost anything can be included. It is also common to add water or pelvis supplies. When the oven warms up, liquid and vegetable relaxation of steam and flavor that can affect how the meat will eventually taste.

BraisingAs an alternative preparation

Another way to cook rump roast is that it is, which is a multi -stage process that usually avoids the oven. The chefs begin with browning the meat on all sides in a pan or deep cooking. The brown meat is then placed in a deeply covered pot - the Dutch furnace is a common choice, although a slow stove can be used - along with liquid and any vegetables or other ingredients and flavors. The chefs allow the mixture for several hours over low heat until the meat is fine.

internal temperature and safety

Internal temperature measurement of any type of meat, including baking, is very important for health reasons before serving. The undercooked meat often carries bacteria and can cause various diseases. Recipes often provide cooking instructions, but the temperature is usually a more important timing. The roast is not performed until the internal thermometer shows the reading that is within the "safe" series.

International Health Experts SouhLainly, even rare roasts should be registered at least 130 ° F (about 54 ° C). The medium roast should reach a temperature of about 140 ° F (about 60 ° C) and a well -made meat should usually show a temperature between 165 and 170 ° F (from about 74 to 78 ° C).

Once the roast is removed from the oven, they usually cook for a few minutes. The meat is usually so thick and strong that it takes a while to cool completely. For this reason, most chefs recommend taking the rump temperature twice, once it removes it from the oven and then let it cool again for a few moments.

Ideas for food

There are a number of ways to prepare and serve rump roast. One of the most traditional rump meals includes thick slices of meat, often served with a sauce made from juice drops collected at the bottom of the pelvis or suppression. The meat can also be chopped and used in steamed meat or sliced ​​into hot sandwiches or salads.