Title: Slow Roasting Rump Roasts or Brisket Till Tender
Categories: Beef Info
Yield: 1 Text

1

Rump roast

I once worked for a catering company that did a number of rump roasts for large (but budget-minded) parties. We did primal cut rumps (trimmed) by cooking them in a low-temperature roasting box for 24 hours or more. The result was a tender, medium-rare piece of beef. We achieved it by keeping the roasting temperature in the box at 200 degrees or less. I've successfully done rump roasts in a home barbecue and in the oven by keeping the heat VERY, VERY low (again, 200-225 until it reached the desired internal temperature).

Around here, one of the roasts of choice is brisket (about as tough and unpromising as a cut of meat can get.)

I do ours by marinating it in liquid smoke/worcestershire, cutting slits in it to flavor the inside with slivers of garlic or onion and serrano chiles, and rubbing the outside with a dry rub. I then wrap it in foil, and cook it at 225 for about 16 hours. The meat isn't medium rare (medium rare brisket would NOT be a good thing), but it is tender enough to cut with a fork.

From : Kathy Pitts 1:117/130 Thu 13 Jul 95 01:36

From: Teri Chesser Date: 15 Mar 97 National Cooking Echo Ä

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