How to Cook Beef Butt

Beef rump is the relatively lean meat cut from the hind leg of a cow. Although the meat is not very expensive, but the beef rump is lean and the taste is quite delicious. The most common way to prepare beef rump is grilling, but you can also combine it with stews. Once the meat has reached the desired temperature, you can enjoy it right away or serve it deli style. ^{[1] X Research Source}

Table of Contents

Ingredient

1.8 kg beef rump
10 g finely chopped fresh parsley
1 tablespoon (15 ml) Dijon mustard
1 tablespoon (15 ml) olive oil
15 g unsalted butter
15g salt
15g pepper
Minced onion

Scent meat

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Thaw meat within 2 days in the refrigerator. This process takes a long time due to the size of the meat, so you should prepare in advance. Leave the meat in its original packaging when defrosting. It will be easier for you to season and cook the meat if it has been defrosted. ^{[2] X Research Source}

If you’re in a hurry, you can try defrosting in the microwave. Use low heat until meat is thawed.
Another way to speed up the defrosting process is to soak the meat in cold water. Only use this method if the meat has a waterproof packaging. Change the water when it warms up.

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Remove meat from refrigerator 1 hour before cooking. This time is for the meat to warm to room temperature, so it cooks more evenly. Bacteria will not be able to penetrate the meat for 1 hour. You can vary the time you leave the meat out from 30 minutes to 2 hours, depending on how much time you have. ^{[3] X Research Sources}

If you need to put the meat in the oven right away, that’s okay too. The meat will still cook evenly and be delicious.

Mix other ingredients in a separate bowl. Pour 1 tablespoon (15 ml) of olive oil into the mixing bowl. Next, add in 1 tbsp (15 ml) of Dijon mustard and 15 g butter, 10 g finely chopped parsley and minced onion. Sprinkle with 15 g of salt and 15 g of pepper. Mix all ingredients into a paste-like mixture. ^{[4] X Research Sources}

You can mix the seasonings for up to 24 hours before placing them in the marinade bag with the meat. The meat will absorb more seasoning, and the salt will bring out the flavor of the meat.
Let’s improvise with the condiments. For example, you can omit the onion and mustard, add other herbs and spices, or use balsamic vinegar.

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Rub the seasoning mixture over the surface of the meat. If you have an oiling brush, you can use the brush to spread the seasoning on the outside of the meat for ease. An oil brush is useful if your mixture is too thin. You can also pour the mixture over the meat and use a knife or similar tool to spread it over the surface of the meat. ^{[5] X Research Sources}

Dry seasonings or pastes can be rubbed onto meat by hand. If you don’t mind getting your hands dirty, you don’t need to use an oil brush.

Cooking meat

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Preheat the oven to 163 degrees Celsius. Turn on the oven and wait a few minutes for it to heat up to the right temperature. Once the oven is hot, you can start grilling the meat as soon as possible. There are many recipes that use different heat levels, and you can totally experiment with different heat levels to prepare beef. ^{[6] X Research Sources}

Lower temperatures also mean slower baking time, so you should adjust the time accordingly.
You can also grill meat in a cast iron pot. Sauté the meat with a little oil, then pour the beef broth and other ingredients into the pot. Put the cast iron pot in the oven for 2-3 hours. ^{[7] X Research Sources}
Another option is to use a casserole dish. Sauté the meat before adding all the other seasonings to the casserole dish. Stew the meat for 4-6 hours on high or 8-10 hours on low.

Place the meat in the frying pan with the fat side facing up. Look for a layer of white fat on the surface of the meat. One side with the grease will usually curve, while the other side is flatter and easier to place close to the bottom of the pan. Place the meat in the center of the pan. ^{[8] X Research Sources}

You can also use a grill. Place the grill on the baking tray to catch the gravy dripping. If you’re using a casserole, you won’t be using the grill; Instead, cook in beef broth or another liquid of your choice.
Another option is to use a baking bag. Wrap the meat in a baking bag and place in the pan. Cut a few vents at the top.

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Multiply the weight of the steak (in kilograms) by 42 minutes to determine the roasting time. For example, a 2kg steak will bake for 84 minutes (or 1 hour and 15 minutes). Larger pieces of meat will take longer to cook. Similarly, cold meat will take a little longer to bake than room temperature meat. Keep an eye on the meat and use a meat thermometer to measure the temperature if you’re not sure if the meat is done. ^{[9] X Research Source}

This is the average time to roast beef rump to medium rare. If you want the meat to come close to fully cooked, you need to add another 30-35 minutes for every 0.5 kg of meat. However, the medium rare roast beef is the best.
Average baking time may vary depending on the oven and heat level you use.

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Place the meat in the center rack of the oven. Place the meat in the oven, making sure the meat is placed inside or on top of a baking tray or pan to catch any drippings. Close the oven door as quickly as possible to prevent the heat from escaping, then set a timer for when to start grilling.

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Bake in the oven for about 1 hour and 15 minutes. Leave the meat in the oven for the time you have pre-calculated. Try not to open the oven door to prevent heat from escaping. Of course, if you are afraid that the meat will cook earlier than this time, you should check that the meat is not overheated. ^{[10] X Research Source}

You can start baking at a high temperature and lower the temperature after 15 minutes of baking. High heat will help the meat to brown beautifully.
Another option for browning meat is to heat olive oil in a pan and sauté the meat for 2 minutes on each side. Put the meat in the oven after frying.

Use a thermometer to check if the meat has reached 54 degrees Celsius. Insert the thermometer tip into the center of the steak when there are 30 minutes remaining until the end of the roasting time. A temperature of 63 degrees Celsius indicates that the meat has reached medium rare, but you should remove it before the meat reaches this done. ^{[11] X Research Source}

Rare roast beef has a temperature of 52 to 54 degrees Celsius when cooked.
Medium-cooked beef has a temperature of 71 degrees Celsius, and well-cooked meat has a temperature of 77 degrees Celsius.

Clean up

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Remove the meat from the oven before it reaches the desired doneness. The meat is still hot enough to cook even more after it’s removed from the oven. You should take it out when the meat reaches a temperature 5-10 degrees lower than the standard temperature. This way, you will get a piece of meat with the desired doneness. ^{[12] X Research Source}

For example, if you want to eat medium-rare roast beef, take it out of the oven when the temperature is 57 degrees Celsius.

Cover the roast with foil and place it on the kitchen counter. Move the meat pan to a safe location such as the stovetop or stovetop. Wrap a piece of aluminum foil over the rim of the pan to cover the meat. The foil will trap the heat inside and help the meat reach the desired temperature. You do not need to take out the thermometer if you have used it to measure the temperature of meat before. ^{[13] X Research Source}

If you’re grilling meat on the grill in the oven, remove it from the oven and wrap in foil. Be careful not to burn your hands!

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Let the steak “rest” for 15 minutes before serving. This time is needed for the meat to reach the right temperature and the gravy to be kept inside the meat. When you cut the meat, you will have succulent roast beef instead of red water splattered on the plate. ^{[14] X Research Source}

Cut the meat across the grain into thick slices. Remove the foil from the roast and look closely at the surface of the meat. You will see the fibers on the piece of meat, that is, the muscle fibers of the meat. Cut these cuts across the grain instead of parallel. The size of the meat doesn’t matter, but try slicing the beef very thinly so that the meat is full of flavor without having to chew too much. ^{[15] X Research Source}

Use a sharp knife to cut the meat neatly.
Cut across the grain will be softer, tastier and easier to chew.

Store uncooked roast beef in an airtight container and store in the refrigerator or freezer. Wrap the meat in foil or foil if you don’t have a large enough box. You can also cut the beef into chunks for easier storage. Store in the fridge if you’re going to eat it right away, or put it in the freezer for longer storage. ^{[16] X Research Source}

Beef can be stored for up to 4 days in the refrigerator. If the piece of meat looks slimy or has an odor, throw it away.
Roast beef can be stored in the freezer for up to 3 months. If needed, you can defrost it before storing it in the refrigerator.

Advice

Consider making a gravy using gravy dripping into the grill pan. Trim off the fat, then combine the rest with the milk and water mixture brought to a boil over medium heat.
Increase the amount of olive oil rubbed on the surface of the meat if the meat is too lean. The fat of the oil will help keep the meat moist while it’s grilling.
Beef rump can also be braised with sauce in a slow cooker or cast iron, although grilling is the most common cooking method with beef rump.

Things you need

Baking pan
Mixing bowl
Measuring spoon
Griller
Meat thermometer
Silver paper
Sharp knife