How to Sear a Rump Roast
Rump roast is a large section of beef that can be served as a main course with potatoes, carrots or other vegetables. To bring out all the flavor, searing as a first step will help seal in the juices. The key is to use as high a heat source as possible in a large pot. You'll have to stand over the pot and pay careful attention as the meat begins to brown. Keep in mind that burning is not searing, and the results make for a delicious meal. Does this Spark an idea?
Things You'll Need
- 1 large rump roast
- 3 tbsp to 1/2 cup flour
- Cooking oil
- Large heavy cooking pot
- Cooking fork or turning tools
Instructions
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1
Unpack the roast and rinse it in cool water. Dab it dry with paper towels, or let it drain.
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2
Turn on the stove burner to high heat.
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3
Coat the bottom of the large pot with oil. Allow the oil to heat fully without burning. Using caution, sprinkle a drop or two of water into the pot and if it pops that means the oil is hot enough. Don't let the oil begin to smoke or it will be burnt. The heating stage only lasts 1 to 2 minutes.
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4
Sprinkle flour over the entire roast evenly. If you like, season the roast with a sprinkling of salt and pepper.
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5
Set the flour-drenched roast into the pot. Have your turning tools ready as the meat will start to brown rapidly. This is the searing process.
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6
Turn the meat periodically, cooking all sides evenly. You don't want any red portions showing. When done properly, the meat has darkened considerably and some spots may be blackened. That is not a problem. It's only on the very outer part and will contribute to a tastier result.
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Keep the meat turning on high heat until it has fully browned. The meat will have an appealing color and a firm, almost crust-like outer surface. Remove it from the heat source or add stock, vegetables and cook as desired.
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Tips & Warnings
Wearing long sleeves is a good idea to avoid getting burned by oil splatter.
Use care when turning the meat as the oil can pop.
You may also use a large screen cover between turnings as it can help reduce splattering onto surfaces and so forth.
An alternate method of searing can be done in a 500 degree F oven. If you choose this method, use a little water instead of oil in the bottom of a pan onto which a rack is set. Turn the meat as each section browns and monitor closely.
Dealing with high heat requires your constant presence. Don't leave the stove unattended.
Watch out for potential burns. Wearing an apron or other protection not only keeps your clothing from getting oil splatters, but can help reduce burns.
Resources
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