Braising is another “low and slow” method regularly recommended for cuts like rump steak. This can take place in a Dutch oven or braising pan and also will take the place of traditional marination. First, the steak is flashed in a pan to create a sear on all sides, and then it is placed in a covered pot with a sauce made of various vegetables and spices. A traditional, European style of steak or roast marinade contains ingredients like wine, beef stock, garlic, onions, carrots and celery as well as herbs like rosemary, bay leaf and thyme. Depending on the size of the round steak, it could take as long as six hours to get the meat up to the 145°F (about 63°C) internal temperature needed before it is ready to serve.
Rump Steak
$21.00
A rump steak is trimmed from the round, or rump, primal section of a cow, just behind the cuts that produce sirloin and flank steaks. All the muscles in a cow’s rump are among the most worked throughout its life, resulting in a dense, marbled and occasionally chewy cut of meat that can dry out fast and turn to leather if the right touch is not employed.
There are no reviews yet.