Content

• Ingredients
• Braised rump steak
• Tender marinade
• To step
• Method 1 of 4: Braising round steak
• Tips
• Warnings
• Necessities
• Tender the meat using strength
• Salt steak to tenderize
• Using a marinade
• Smother bullet letter

A rump steak comes from the hind leg of a cow, making the meat quite lean and usually very tough. It is therefore one of the cheaper cuts of meat and can be very tasty if you prepare it correctly. If you know some ways to loosen up the fibers in the meat and make the meat as tender as possible, you can make any rump steak taste great.

Ingredients

Braised rump steak

• 1 kilo of rump steak
• Pepper and salt for seasoning
• 500 ml beef stock, red wine or water

Tender marinade

• 1 kilo of rump steak
• 60 ml of oil as vegetable oil or olive oil
• 3 tablespoons (45 ml) of vinegar, such as red wine vinegar or apple cider vinegar
• 1 tablespoon (5 grams) of dried thyme
• 3 cloves of garlic, chopped
• 1/4 teaspoon (0.5 grams) of ground red pepper
• 1/2 teaspoon (2 grams) of salt

To step

Method 1 of 4: Braising round steak

1. Fry the steak in a large frying pan. Place a frying pan on the stove, add a drizzle of cooking oil and heat everything over high heat. When the oil starts to simmer, add the rump steak and fry it on all sides until it is golden brown in color.

   There is no need to cook the meat now. You just need to make sure that it forms a crust and that the outside gets a color. Fry the steak over a high heat and braise it on a lower heat.

   
   
2. Cover a flat surface with parchment paper. Tear off a sheet of parchment paper slightly larger than the rump steak. Place the paper on a wooden cutting board or flat work surface. This way, the steak will not stick to anything while you tenderize it.
   • Instead of baking paper, you can also use cling film or a clean plastic bag to cover your steak. Anything that prevents the meat from coming into contact with another surface and is easy to remove will work fine.
3. Put the steak down and cover it. Remove the rump steak from the packaging and place it on the baking paper. Cover the steak with a second sheet of paper or cling film so that it is well covered on both sides.
4. Place the steak in the refrigerator for one hour per three inches of meat. Place the salted steak in the refrigerator so that the salt can tenderize the meat. A guideline is to let the steak sit for about an hour every three inches of meat. For example, if the steak is 3.5 inches thick, let it sit in the refrigerator for about an hour and 15 minutes.
   • Do not leave the steak in the refrigerator for much longer than necessary. If you leave the meat too long, you will salt it instead of tenderizing it and the texture of the meat will change.
5. Pulse the marinade until it is completely mixed. Put the lid on the blender and let it do its work on a high speed for a minute. Continue pulsing until the herbs are finely chopped and the vinegar and oil emulsify lightly. Pulse the marinade once or twice again when it is ready to chop up any herbs that have not been completely chopped.
6. Place the steak and marinade in a resealable plastic bag. Place the meat in a tightly fitting resealable plastic bag and carefully pour the marinade over the meat. Seal the bag tightly and gently massage the steak with your hands to cover all the meat with marinade.
   • If you don't have a resealable plastic bag or don't want to use one, you can put the steak in a small bowl and cover with marinade. You will have to turn the steak over while marinating to ensure that both sides are well covered.
7. Let the rump steak marinate in the refrigerator for at least two hours. Place the resealable plastic bag containing the marinade and the steak in the refrigerator for at least two hours to marinate the meat. The acid in the vinegar soaks into the meat to tenderize it and give it more flavor at the same time.
   • You can marinate the steak longer to give the meat more flavor. However, if you leave the meat too long, the acid will affect the steak too much and ruin the texture of the meat. Do not let the steak marinate for more than six hours.
8. Remove the steak from the marinade and prepare it. Remove the resealable plastic bag from the refrigerator and let the meat warm to room temperature. Remove the steak from the marinade and cook over medium heat in a skillet, frying pan, or grill pan for about five minutes per side.
   • When you have finished marinating, immediately discard the marinade. Seal the plastic bag and throw it away.

Tips

• You can also cut into the steak to make it more tender. Before or after cooking, cut through the meat against the grain with a sharp knife to break up the muscle fibers. This makes the meat easier to chew and feels more tender while eating.
• Powdered meat tenderizer also helps tenderize the meat. This works in much the same way as using a marinade. The powder breaks down the fibers in the meat using enzymes to make it tender. You can buy powdered meat tenderizers at the supermarket.
• Instead of tenderizing the meat with a meat mallet, you can also use a special tool that has needles that you push into the meat to break down the muscle tendons in the meat and make the meat more tender.

Warnings

• Always be careful when cooking something over high heat.

Necessities

Tender the meat using strength

• Baking paper or plastic wrap
• Meat hammer

Salt steak to tenderize

• Plate with a raised edge

Using a marinade

• Blender or mixing bowl
• Resealable plastic bag or bowl

Smother bullet letter

• Casserole
• Wooden spoon