How to Braise a Rump Roast in Liquid

Braising is a cooking method employed to cook and tenderize cuts of meat. Braising is not difficult, and you can accomplish it using water or beef broth. Braising a rump roast will yield a tender, juicy roast. The equipment you'll need for braising a roast is probably already in your kitchen. You can braise either in the oven or on top or the stove.

Difficulty: Easy

Instructions

Things You'll Need:

• Roasting pan with lid or Dutch oven with lid
• Large skillet, optional
• Rump roast
• Cooking oil
• Seasonings
• Water, beef broth, beer or wine

1. Season the roast on all sides using salt and pepper or the seasonings of your choice.

2. Heat two to three tablespoons of cooking oil and brown the rump roast on all sides. If you are using the stove top method, you can done this in the Dutch oven. If using the oven method, use a large skillet to perform this task.

3. Add one cup of liquid to the roaster or Dutch oven: water, beef broth, beer or wine.

4. Place the lid securely on the roaster and cook in a 325 degree oven for two to three hours. If using the Dutch oven on the stove top, cook over medium low heat for the same amount of time. In most cases, this translates to approximately one hour per pound of meat being braised.

5. Check the pan often during the braising process and add more liquid as necessary to keep the pan from boiling dry.

6. Serve the rump roast when it becomes fork tender, meaning that you can cut the roast using only a fork.

Tips & Warnings

• You can add vegetables to the braising pot during the last hour of cooking time. Simply quarter potatoes, chop carrots into one-to-two-inch chunks and quarter one or more onions to add to the pan.
• You can serve the cooking liquid from braising with the meat "au jus" or thicken it with flour and used as a gravy.
• You can braise almost any meat to make it tender and juicy, including pork, chicken and venison.

References

• Braising Makes a Tough Cut Tender, Science of Cooking
• Safe Handling of Beef, Clemson University Extension

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