Wednesday, March 9, 2011

Rosie's Rockin' Rare Rump Roast.

OK, Mr. Hawthorne. Don't get your panties in a bunch. I know this was YOUR rump roast, but I always like to use alliteration whenever I can; and knowing you to be the credit whore that you are, I hereby announce to cyberspace that YOU made this dinner. Mmmkay?
Here's our rump roast. Rump is one of my favorite cuts. So flavorful. I never have a problem with texture or toughness. I roast. I slice paper thin. Against the grain.
As usual, there's plenty of fat on the hidden underside.
Mr. Hawthorne carefully sliced off the fat.
Only seasoning needed is some freshly ground salt and pepper, which Mr. Hawthorne rubbed into the meat.
Mr. Hawthorne seared this in a little butter and olive oil in an iron skillet, then set it in a 350 degree oven until the internal temperature was 120 degrees. We like our meat rare. Take it out immediately and let it rest for about 10 minutes before cutting.
A little carry-over cooking happens.
For supper, we had the roast, baked potatoes, and steamed broccoli with cheese.
This is a very flavorful cut of meat. Check out that marbling.
For lunch next day, I thinly sliced the meat, spread on a bit of horseradish, toasted an Arnold's Whole Wheat Sandwich bread, and added in some chips for extra crunch.
This was perfect.
Never underestimate the power of potato chips inside your sandwich, not beside it.
This is serious sandwich.


dle said...

Love potato chips on sammiches...especially ham!

Marion said...

Hmm, Rosie, this looks good. I've always thought eye of round and similar cuts were overpriced and tough. Will have to try this.