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Beef Rump?

Hi Guys,
How would you guys cook a beef rump?
Cheers,
Elliot

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@Brandon Great vids! Very inspirational.

Any time I get in a cooking rut, I go back to the "Marco Pierre White cooks for.." series on you tube.

It always does the trick.

Or any video from ChefSteps of course!

I love this kind of cooking. Things that inspire me, hope you like one. Get your fond on.

http://www.youtube.com/watch?v=zA2ys8C-lNk

http://www.youtube.com/watch?v=KNn4DBo09lA

http://www.youtube.com/watch?v=oPSyUlSYr6Q

I can't find a traditional braise by Grant Crilly, or it'd be top of the list!

Sear, then braise in a flavorful liquid, covered, around 250F - more like 325, in an oven until you achieve flakey tender.

I am not sure you could get "flakey tender" type of texture by roasting, it would be something quite different.

If you haven't practiced braising much, a simple demo. If you have, apologies

https://www.youtube.com/watch?v=BGtQUemVDaw

At flaky tender?

Is there is a way to do this without an SV machine?

Cheers

Chris_Young_80640

Steak tender, try 55 °C / 131 °F for 12 hours

Flaky tender, try 62 °C / 144 °F for 48 hours

Could you give me both if possible please?

Chris_Young_80640

Depends on how you prefer it. Are you looking for steak-tender, or more of a braised texture?

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