Content

• Ingredients
• Braised rump steak
• Rump steak from the oven
• Rump steak from the slow cooker
• To step
• Method 1 of 3: Braised rump steak
• Method 2 of 3: Rump steak from the oven
• Method 3 of 3: Slow cooker round steak
• Necessities
• Braised rump steak
• Rump steak from the oven
• Rump steak from the slow cooker

Rump steak is a fairly affordable cut of beef, but unfortunately it can get really tough if you don't cook it properly. Cooking methods where your rump steak slowly cooks in liquid, such as those described below, are usually the best.

Ingredients

Braised rump steak

For 4 persons

• 3 tablespoons of butter, set aside
• 450 g rump steak, cut into 4 equal pieces
• 1/2 teaspoon of salt
• 1/2 teaspoon ground black pepper
• 1 small onion, finely chopped
• 1 clove of garlic, finely chopped
• 250 ml of tomato sauce
• 60 ml maple syrup
• 2 tablespoons of soy sauce
• 1/2 teaspoon chili flakes (optional)
• 1 tablespoon of apple cider vinegar
• 250 ml beef stock or stock

Rump steak from the oven

For 4 persons

• 450 g round steak, cut into quarters
• 4 tablespoons of flour
• 1 teaspoon of salt
• 2 tablespoons of canola or olive oil
• 1 medium onion, cut into rings
• 2 cloves of garlic, finely chopped
• 1/2 cup finely chopped parsley
• 2 tablespoons of finely chopped onion
• 1/2 red, 1/2 yellow and 1/2 green pepper, cut into strips
• 2 cans of tomatoes of 400 g each
• 1/2 teaspoon Worcestershire sauce
• 1/4 cup of grated cheese

Rump steak from the slow cooker

For 4 persons

• 450 g rump steak, cut into 4 pieces
• 2 tablespoons of butter or margarine
• 25 grams of flour
• 1/2 teaspoon garlic powder
• 1/4 teaspoon of salt
• 1/2 teaspoon ground black pepper
• 1 medium onion, cut into rings
• 1/2 packet of onion soup mix
• 250 ml beef stock
• 200 grams of canned mushrooms
• 1/2 teaspoon of brown sugar
• 1/8 teaspoon of allspice powder
• 1/4 teaspoon ginger powder
• 1 bay leaf

To step

Method 1 of 3: Braised rump steak

1. Melt 1 tablespoon of butter in a large skillet. Heat the butter over medium heat so that it melts.
   • For a stronger flavor you can take beef fat or lard, which is pork fat. You can also use vegetable oil.
2. Melt the remaining butter in the pan. Add the remaining 2 tablespoons of butter to the skillet and melt over medium heat.
   • Again, you can use beef fat or lard if you like a strong flavor. For a healthier alternative, replace the butter with vegetable oil.
3. Return the steaks to the pan. Before reducing the heat, bring the mixture to a boil and let the mixture simmer gently.
   • Also make sure to put the juices that have run out of the meat back into the pan. Those juices are very valuable, both for the taste and the juiciness.
4. Serve it when it is warm. Place the steaks on individual plates and spoon some sauce over them.

Method 2 of 3: Rump steak from the oven

1. Preheat the oven to 160ºC. In the meantime, prepare a baking pan by spraying the bottom and sides with a baking spray.
   • If you have a large, thick-bottomed skillet that can go in the oven, you don't need a separate baking pan. The dish can then be prepared in this one frying pan.
2. Heat oil in a large frying pan. Add oil to the skillet and heat it over medium heat until smooth and shiny. This will take about a minute.
3. Mix flour and salt. Combine flour and salt in a large resealable plastic bag. Put the ingredients in the bag and shake well so that the salt is distributed throughout the flour.
   • You can also mix the flour and salt in a large bowl with shallow edges. Make sure the dish is shallow and wide enough for the steaks to fit. Throw the ingredients together through a sieve so that they are well mixed.
4. Cover the meat with the flour mixture. Add the steaks to the flour mixture in the bag and seal. Shake well again so that the meat is covered with a layer of flour.
   • If you're using a bowl instead of a bag, run the steaks through the flour and flip a few times to cover all sides.
5. Fry the meat until soft. Cover with aluminum foil and bake for 60 minutes in the preheated oven.
   • Slow baking in the oven is another ideal cooking method for round steak, because it is fairly lean meat and quickly becomes tough. Slow cooking makes the meat more tender and the liquid prevents it from drying out.
6. Add the cheese and let it melt. Remove the aluminum foil from the baking tin and sprinkle the grated cheese over the meat. Return it to the oven and bake for another 5 minutes, or until the cheese is completely melted.
   • You can use more cheese than stated in the recipe if you want, but you may have to put the baking pan back in the oven a little longer, because a thick layer of cheese will melt less quickly.
7. Serve when it is warm. When cooked, remove the steaks from the oven and place each on a plate. Spoon some of the vegetable mixture over it.

Method 3 of 3: Slow cooker round steak

1. Melt butter in a large skillet. Add the butter to the pan and heat it over medium heat until it is completely melted.
   • You can prepare your slow cooker by spraying the bottom and sides with cooking spray, or you can put a special slow cooker foil inside. This is not necessary, but if you don't, small pieces of meat can burn and stick to the appliance, making it difficult to clean.
2. Cover the steaks with the flour mixture. Put the meat in the bag and close it again. Shake the bag well again so that all sides of the meat are covered with flour and spices.
   • If you're using a bowl instead of a bag, run the steaks through the mixture and flip a few times to cover all sides.
3. Pour the sauce over the meat in the slow cooker. Make sure every steak is completely covered in the sauce.
4. Serve it when warm. Remove the steaks from the slow cooker and place them on individual plates. Spoon some sauce over each piece of meat.
   • Don't forget to remove the bay leaf from the sauce before serving.

Necessities

Braised rump steak

• Large skillet
• Tang
• Plate
• Spatula or large spoon

Rump steak from the oven

• Large skillet
• Tang
• Plate
• Spoon
• Baking tray
• Baking spray
• Baking paper
• Meat hammer
• Large resealable plastic bag

Rump steak from the slow cooker

• Large skillet
• Tang
• Slow cooker
• Large resealable plastic bag
• Whisk