I.C. Rump Roast
The goal for our rump roast: Dissolve and soften tough connective tissue while not overcooking the meat or drying it out. Impossible? Not with an immersion circulator!By enclosing the meat in a zip-top bag (a Dijon mustard and Worcestershire marinade doesn't hurt, either), it won't dry out while it comes to temperature. This recipe first appeared in Season 1 of Good Eats: The Return.
ACTIVE TIME: 30 minutes
TOTAL TIME: 10 hours 30 minutes
Yield: 4 to 6 servings
- 1 (3 1/2-pound) rump roast
- 1 tablespoon peanut oil
- 2 tablespoons kosher salt
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
Install an immersion circulator in a water bath and set it to 135ºF.
Trim any fat and sinew from the exterior of the roast, but don't discard it.
Heat a 12-inch cast-iron skillet over high heat for 5 minutes. Brush or rub the roast with the oil and season the roast on all sides with the salt.
Thoroughly sear the roast on all sides, about 2 minutes per side. Add the trimmings to the skillet and brown alongside the roast.
Combine the Worcestershire, Dijon, garlic powder, onion powder and pepper in a 1-gallon zip-top freezer bag.
Transfer the seared roast and trimmings to the freezer bag and squish the sauce around to coat. Remove as much air from the bag as possible and seal tightly. Place the bag in the water bath, making sure the meat is completely submerged. Cover the water bath with plastic wrap to prevent evaporation.
After 10 hours, retrieve the bag from the water bath, discard the fatty bits, and remove the roast to a carving board. Strain and reserve the jus. Thinly slice the beef across the grain and serve with the jus.