Rump to beat the slump
With demand for top quality beef roasting joints increasing over Christmas, butchers are often left with with a glut of rump cuts in January.
The English Beef and Lamb Executive (EBLEX) has a solution that could help pubs just as much as butchers. Rump is an excellent roasting joint and a cost-effective alternative to sirloin and topside. Putting a value-priced roast rump on the menu in the New Year can help to kick-start sales in the quiet New Year period.
Hugh Judd, foodservice project manager for EBLEX, says: "Seasonal overstocks can present a real problem for the meat industry at certain times of the year, however, this gives chefs a fantastic opportunity to introduce added-value dishes onto the menu. Rump roasts and steaks are tasty, succulent and offer great value for money.
"The beauty of rump is its versatility - by using an array of different cooking techniques chefs can create a whole variety of dishes. From delicious roasts to slow cooked dishes, quick-cook steaks or delicate starters and canapés, beef rump can be adapted and enjoyed by all."
EBLEX has put together a special promotional rump roast kit featuring a step-by-step cutting and preparation guide which demonstrates how to prepare rump for roasting.
Hugh continued: "We recommend that chefs discuss their requirements with their butcher who will be able to prepare rump as they require. There are some great ideas for using rump such as homemade steak and kidney pudding, as part of a carvery or even as a special steak dish with a sauce."
Recipe: Roast Top Rump of Beef
- Serves 6
- Preparation time: 5 minutes
Cooking time:
Rare: 20 minutes per 450g/1lb plus 20 minutes
Medium: 25 minutes per 450g/1lb plus 25 minutes
Well done: 30 minutes per 450g/1lb plus 30 minutes
Ingredients:
- 1 x 2kg (4½lb) Quality Standard lean top rump joint
- Salt and freshly milled black pepper
- 45ml/3tbsp rowanberry or cranberry jelly, sieved
- 25g/10z plain flour
- 600ml/1pint hot, good beef stock, home made if preferred
Method:
- Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
- Season the joint and place on a metal rack in a large roasting tin and open roast for the calculated preferred cooking time.
- 15-20 minutes before the end of the cooking time remove the joint and brush with the rowanberry or redcurrant jelly. Return to the oven and continue to cook.
- Remove the beef from the oven and place onto a large platter, cover loosely with foil and allow to rest for 15-20 minutes.
- Meanwhile, prepare the gravy, spoon off any excess oil from the tin, leaving about 30ml (2tbsp) of any rich, beefy juices. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any sediment.
- Add the remaining stock, and any meat juices from the platter, adjust the seasoning, if required and simmer for 8-10 minutes or until reduced to a well-flavoured gravy.
- Serve the beef with roast potatoes, Yorkshire puddings, seasonal vegetables and the gravy.
