Sunday, February 21, 2010

Red-Cooked Rump Roast

We're almost out of our beef, Clementine.

Next time we're NOT splitting our 1/8. LOL!

Last year I struggled with figuring out what to do with the rolled rump roast. Today I just happened to stumble upon the Red-Cooked Rump Roast recipe in my one of my fav cookbooks, Not Your Mother's Slow Cooker Cookbook.

Not only was this recipe SUPER delicious, but also it was too easy to be sooo good. With a side of mashed potatoes and a salad, this spicy and savory beef dish is perfect.

And I have a feeling the leftovers are going to make spectacular sandwiches!

Red-Cooking Liquid:
1 1/2 c water
1 c low sodium soy sauce
1/4 c dry sherry
2 T sugar
2 green onions (white and green parts), roughly chopped
Two 1/2 inch slices ginger, lightly crushed
1 whole star anise
1 stick cinnamon
1 clove garlic, crushed
1 strip (about 3 inches) orange zest, removed with veggie peeler


Pour red-cooking liquid into slow cooker. Cover and cook on HIGH for 30 minutes to 1 hour.

Put rump roast in cooker and turn to coat both sides with liquid. It is okay if the liquid covers the roast completely. Cover, turn the heat to LOW, and cook for 4 hours.

Turn over the roast, cover, and cook on LOW 3 to 4 hours more.

List roast out of cooking liquid and place on a cutting board. Allow to cool a bit, then carve into thin slices (about 1/4 inch thick) and serve with a few spoonfuls of the cooking liquid drizzled over it. Or, if you wish to serve it cold, refrigerate until chilled before slicing.

Allow remaining liquid to cool a bit, then pour through a fat strainer. Discard solids. Refrigerate liquid but do not cap until liquid has cooled completely. It will keep in fridge for a week to 10 days and in the freezer for 3 months. Thaw it before using. To reuse the liquid, remove and discard the solidified fat on top. Pour the liquid into the slow cooker crock, and proceed as directed int he recipe with fresh meat. After every 3rd or 4th use, refresh liquid by adding 1/2 c of soy sauce and half of the seasonings.

Recipe will work with a whole 3-4 lb broiler chicken too. Remove innards, dunk both sides, and go at it. (I hope to try this soon and report the outcome.)

No comments:

Post a Comment