Beef Rump Roast! Tender and Delicious!
Tender and Delicious Beef Rump Cap(Coulotte) Roast recipe. If you know how to cook it, this inexpensive beef cut is as good as the prime cuts!
NOTE:
This is Beef Rump Cap(Coulotte) also known as picanha, fat cap, top sirloin cap, it`s a triangle shape muscle with fat on top, don`t mistake it with the other tougher cuts from the round!!!
Solid quality square grill skillet:
Wireless meat thermometer:
Recipe:
- Our piece of meat was 4,5lbs/2,2kg Top Rump Cap
- Salt and pepper
For the beef marinade:
- 1 tablespoon mustard, we used Dijon
- 1 or 2 tablespoon Worcestershire sauce
- 2 tablespoon soya sauce
- 3 tablespoons olive oil
- 1teaspoon dried oregano
- 1teaspoon dried thyme
- 1teaspoon dried rosemary
- 1teaspoon brown sugar
- 1teaspoon garlic powder
For the beans marinade:
- 1lbs/500gr haricot vert green beans frozen, blanched, defrosted
- 2 tablespoons sour cream
- 1 tablespoon mustard
- Lemon juice from 1 lemon, you can also use vinegar
- 1 red onion, finely chopped
- Salt and pepper
- Baby potatoes with fresh thyme and olive oil for garniture
Brown and sear the meat well in a pan, add the marinade on top and cook in a preheated oven 360F/180C until core temperature is 132F/56C for medium-rare. If you don`t have a thermometer it took 45 minutes for this piece of meat on 360F/180C
Important: I took the meat out when core temperature was 129F/54C, remember it will still cook while resting.
150 pounds of hot roast beef!!!
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How To Make Mississippi Pot Roast - Easy & Delicious Pot Roast Recipe #mrmakeithappen #potroast
A lot of you guys have tried my traditional Pot Roast Recipe... well say Hello to her Southern Cousin from Mississippi lol. I first tried this recipe about 5-6 years ago when I was trying the Keto Diet, and I've been hooked ever since! I promise you will love this one! Let's #MakeItHappen
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Shopping List:
3-4 lb chuck roast
1 packet ranch seasoning
1 packet au jus gravy mix
1/2 - 1 stick butter
4-8 pepperoncini peppers + 2 tbsps juice
1/2 quart beef stock
1-2 tbsps flour
1 onion
2 tbsps garlic
rosemary
salt, pepper, garlic, onion powder
Directions:
Allow roast to come up to room temp. Season generously. Heat dutch oven or skillet over high heat and add avocado oil. Sear meat on all sides for 2-4 minutes or until a nice crust develops - then remove. Discard any burnt oil and add in butter. Once butter melts, add in your flour and cook for 1-2 minutes. Add 1/2 of your beef stock and deglaze the pan. Add in garlic and mix to combine. Add onions and then add back in your roast. Mix in ranch packet and au jus gravy mix. Add peppers and some of the juice from the jar. Toss in a sprig of rosemary and cover with a lid. Place in a 350 degree oven for 3-4 hours or until the roast passes the fork test (should be fork tender and shred easily). Enjoy!
Super EASY Melt In Your Mouth Pot Roast Recipe | How To Make Pot Roast
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Ingredients
3 lbs. beef chuck
4 cup beef broth
1 small onion chopped
2 tbsps. Worcestershire sauce
few baby carrots
6 small white potatoes
2 beef cubes
1/2 tbsp. minced garlic
2 tbsps. corn starch
To season the beef
1 tbsp. onion powder
1 tbsp. garlic powder
1 tsp. black pepper
1 tsp paprika
1 tsp. rosemary
1 tsp. thyme
3 thyme sprigs
1 tsp celery salt
To season the gravy
1/2 tbsp. onion powder
1/2 tbsp. onion powder
1/2 tbsp. thyme
1/2 tbsp. rosemary
1/2 tsp. pepper
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Roast Beef Po'boy
Take a bite of the Big Easy with this mouth-watering Debris Roast Beef Po'boy! Tender shreds of slow-roasted beef smothered in a delicious and rich gravy piled high on a fresh, crusty po'boy and served with tangy pickled peppers, crisp lettuce, fresh tomato and an amazing Creole spread made with the finest Blue Plate mayo. This classic Southern sandwich done backyard style is a true flavor explosion in every bite.
Ingredients
Roast
• 1 chuck roast, trimmed
• 1 onion
• 2 stalks celery
• 2 carrots
• 5 cloves garlic
• 2 tbsp tomato paste
• 1 cup dry red wine
• 2 tbsp beef base
• Creole seasoning
• 1 tbsp oil
• 1 tbsp flour
• 8 cups water
• bay leaf
• 2 sprigs thyme
Sauce
• 2 tbsp Blue Plate mayo
• 1 tsp creole mustard
• 2 dashes hot sauce
• 1 dash Worcestershire
• Creole seasoning
Sandwich
• Crusty po'boy bread
• Lettuce
• Tomato
• Pickled peppers
Directions
1. Season trimmed roast, and brown in oil in large pot. Remove from pot once browned.
2. Place additional oil in pot and cook mirepoix until soft. Add garlic to soften.
3. Sprinkle in flour and slightly brown. Add in tomato paste and deglaze pan with red wine. Add in beef base, water and herbs. Mix well.
4. Add meat back in and cook a couple hours until tender.
5. Remove meat and discard herb stems and leaves. Blend gravy with a stick mixer or blender(optional) as it should be thick and broken down at this point.
6. Place meat back into gravy and shred with a fork into chunks.
7. Make spread by mixing all ingredients.
8. Toast bread and assemble sandwich!
OLE SCHOOL OVEN BAKED CHUCK ROAST
INGREDIENTS
1 Medium to Large Chuck Roast
2 Tablespoons of Olive Oil
1/2 Stick of Butter
2 Cups of All-Purpose Flour
1 Small bag of Baby Potatoes
1 Medium Red Onion Sliced
3 Stalks of Celery cut in quarters
1 8-ounce carton of Fresh Mushroom
1 Bag of Baby Carrots
1 Teaspoon of Onion Powder
1 Teaspoon of Garlic Powder
1 Tablespoon of Seasoning Salt
1 Teaspoon of Black Pepper
1 Teaspoon of Paprika
1 Pack of Lipton Onion Soup
1 Tablespoon & 1 Teaspoon of Better than Bouillon Beef Base
3 Cups of Water
DIRECTIONS
Wash Roast and pat dry, mix dry seasoning together, onion powder, garlic powder, seasoning salt, black pepper, & paprika. Season Roast on all sides with seasoning mix, then dredge in the flour, making sure to coat on all sides. In a large skillet melt 1/2 Stick of Butter and 2 Tablespoons of Olive Oil, lay roast in skillet and brown on both sides for 5 minutes on each side. In large casserole dish, insert roast and add the whole pack of Onion Soup, then, in large measuring cup add 3 cups of water and the Better then Bouillon Beef Base, mix until dissolved, pour over roast and cover roast with foil and bake in a 350 F degrees for 1 hour. Remove roast from oven, add 1 tablespoon of flour to 1/4 cup of water mixing until flour is dissolved, pour flour mixture in casserole dish mixing well, blending it with the juice from the roast. Then add vegetables and potatoes, recover the roast with foil and return to the oven, bake for at least 3 more hours for a total of 4 hours cooking time. Enjoy!