How to make rump steak

Content

Method 2 of 3: Baked rump steak
Method 3 of 3: Multicooker Rum Steak
What do you need
Stewed rump steak
Baked rump steak
Rump steak in a slow cooker

1 Melt one tablespoon (15 ml) butter in a large skillet. Heat the oil over medium heat until it melts.

For a more pleasant taste and aroma, you can use beef lard or fat melted from lard. Vegetable fats can also be used.

2 Sprinkle the meat with salt and pepper. Make sure the spices are evenly distributed on both sides so that the flavor spreads evenly over the meat.

3 Fry the meat in oil. Place prepared steaks in a skillet with melted hot butter and fry for about 3 minutes on each side, until browned.

Once the steaks are browned, remove them from the pan and place in a shallow, low-rimmed plate. However, the height of the edges should be sufficient to keep the juice flowing out of the meat.

4 Melt the remaining butter in your skillet. Place 2 tablespoons (30 ml) butter in a skillet and heat over medium-high heat until the butter is melted.

As before, you can use lard or lard instead of butter for better taste. If you are an adherent of a healthy diet, replace the butter with vegetable oil.

5 Saute the onions and garlic in oil. Place the onions in a skillet and sauté, stirring frequently, for about 5 minutes. Add chopped garlic and sauté for 1 minute as before, stirring frequently.

Passivated onions should be tender and smell good.
Finished garlic should be golden brown and smell good.
Garlic cooks faster than onions, so they cannot be added at the same time. What's more, garlic can burn easily, so you need to be careful to prevent this from happening.

6 Mix the ingredients for the sauce. Add tomato sauce, maple syrup, soy sauce, apple cider vinegar, and red pepper flakes (if desired) to the skillet. Stir well, then add the broth and stir again.

It is more convenient to mix the sauce in a skillet before returning the meat to it. If the meat stays in the pan, it will interfere and make it harder for you to mix all the ingredients in the sauce.

7 Return the steaks to the pan. Bring the mixture to a boil before reducing the heat and letting it reach a steady boil.

Remember to drain the juices from the meat into the pan while it is on the platter. These juices are very valuable in terms of taste and aroma.

8 Simmer until soft. Cover the pan with a lid and simmer for 60-90 minutes. Remove the cover 20 minutes before the end.

Stir the contents of the pan periodically during cooking.
Removing the lid during the final cooking phase helps the sauce thicken and become thicker and fuller.
Slow braising is an ideal way to cook rump steak, which is often dry and not too soft. A long cooking process allows the meat to boil better, and the liquid present during stewing prevents the meat from drying out.

9 Serve hot. Transfer the rump steaks to the serving plates and top with the sauce.

Method 2 of 3: Baked rump steak

1 Preheat oven to 163 degrees Celsius. While the oven is heating, prepare a baking dish and apply nonstick cooking spray to the bottom and sides.
- If you have a large, thick-walled, oven-safe skillet, then you don't need a separate baking dish. You will be able to cook rump steak using only it.
2 Heat oil in a large skillet. Set the fire to above average. Place the butter in the skillet and let it melt, it should be smooth and glossy. This will take you about a minute.
3 Beat off the meat. Place the meat between two layers of oiled or parchment paper. Use a meat hammer to beat the steaks to approximately 1/4 inch (6.35 mm) thick.
- Beating the meat makes the finished rump steak more tender, easier to chew.
4 Mix flour and salt. Combine the flour and salt in a large, zippered plastic bag. Shake the bag vigorously to mix the flour evenly with the salt.
- Alternatively, you can mix the flour and salt in a wide, high-rimmed bowl. Make sure the bowl is comfortable for the beaten pieces of meat. Sift the ingredients together to make sure they are well blended.
5 Dip the meat in the flour and salt mixture. Place the piece of meat in a bag with flour and salt, cover and shake well so that the flour covers the meat on all sides.
- If you are using a bowl instead of a bag, place the meat in it and turn each piece several times so that the flour adheres to it from all sides.
6 Fry the steaks in hot oil. Place the floured steaks in the hot oil and cook for about 3 minutes on each side, or until browned.
- Remove the toasted steaks from the pan. Place them in a low-rimmed plate to keep them warm, and juices that will drain out of the meat.
7 Saute celery, carrots, and onions. Place vegetables in a large skillet and cook for 3-4 minutes, stirring constantly.
- Finished vegetables should be slightly crispy. They should be soft enough to bite, but they should crunch a little at the same time.
8 Add tomatoes and Worcestershire sauce. Place the ingredients in a saucepan and bring to a boil. After the contents have boiled, turn the heat to low and let it simmer for 5 minutes.
- After that, you need to stir the contents thoroughly to dissolve all the fried pieces that have stuck to the bottom. These pieces are especially valuable because they taste good.
- Do not cover the pan while boiling.
9 Transfer the contents of your skillet to the prepared baking dish. Place the steaks in a single layer on a baking dish and place the contents of the pan on top of them.
- If you bake the rump steak in the same skillet that you used to grill the vegetables, simply place the steaks in it and dip a little into the vegetable mixture.
10 Bake until soft. Cover the dish with aluminum foil and bake for 60 minutes in the preheated oven.
- Slow roasting in a sauce is another great way to make rump steak, which is often lean and not very tender. The long baking process in the sauce makes the meat more tender and juicy.
11 Add and melt the cheese. Open the dish and sprinkle the cheese on the steaks. Place back in oven for 5 minutes, or until cheese is melted.
- If you wish, you can add more cheese than is written in the recipe, in which case the cooking time will increase slightly, because the thicker layer of cheese takes more time to melt.
12 Serve hot. Remove the prepared rump steak from the oven and place on plates, top with the vegetable mixture.

Method 3 of 3: Multicooker Rum Steak

1 Melt the butter in a large skillet. Place the butter in a skillet and heat it over medium-high heat until the butter is melted.
- You may want to spray the surface of your multicooker or cover it with slow cook cling film. In principle, this is not necessary, but then you need to be careful, otherwise pieces of steak may burn and stick to the bottom, and this will complicate washing later.
2 Combine flour with garlic powder, salt and pepper. Place all ingredients in a ziplock bag and close it. Shake the bag to mix the spices evenly with the flour.
- Alternatively, you can mix the flour and spices in a wide, high-rimmed bowl. Make sure that the bowl is comfortable for placing the pieces of meat. Sift the ingredients together to make sure they are well blended.
3 Dip the steaks in the flour and spice mixture. Place a piece of meat in a bag of flour mixture, close and shake well so that flour and spices cover the meat on all sides.
- If you are using a bowl instead of a bag, place the meat in it and turn each piece several times so that the flour adheres to it from all sides.
4 Fry the steaks in hot oil. Place steaks in hot oil and cook for about 3 minutes on each side, or until browned.
- From a technical point of view, you can skip the above steps with a frying pan, but they are highly recommended. Frying steaks before cooking in a slow cooker will greatly improve their taste.
- When the steaks are browned, transfer them directly from the skillet to the multicooker.
5 Place the ingredients for the sauce in the skillet. Place the meat broth, chopped onions, dried soup onions, brown sugar, allspice, ginger, mushrooms and bay leaves in the pan. Also, if you have any remaining flour, add it here. Bring the sauce to a low boil, stirring constantly with a whisk, this will take about 5 minutes.
- Pre-cooking the sauce in a skillet is optional, but advisable. Adding liquid to the pan and stirring the ingredients helps degassing by dissolving the fried pieces that stick to the pan in the sauce. It also helps thicken the sauce as it boils.
6 Pour the sauce over the steaks in the multicooker. Make sure each steak is completely covered in the sauce.
7 Cover and cook on low heat for 7 hours. Finished steaks should be very tender.
- Cooking rump steak with sauce in a slow cooker is another great way you can go. Rum steaks are often quite lean and not very tender, but long-term cooking in a slow cooker helps the meat to boil better and makes it very soft. Also, the sauce in which the rump steak is prepared does not allow it to dry out.
8 Serve hot. Remove steaks from multicooker and place on plates. Pour the sauce over each piece of meat before you start your meal.
- Remember to remove the bay leaf from the sauce before serving.