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Rump steak

It is the highest quality part from the back area of cattle. It is a very lean, tender meat, as this beef muscle contains little of ligament and fat and is less stressed, thanks to which it is very soft and tender. It can be used in any way, suitable for cooking as well as for baking, stewing, grilling, ideal for rump steak and roast beef.

Rump steak

Rum steak baked in wine

Ingredients

  • 600g meat
  • 40g smoked bacon
  • 200ml fine red wine
  • 1 tablespoon red wine vinegar
  • ½ organic lemon
  • 2 tablespoons tomato puree
  • 3 tablespoons flour
  • 2 tablespoons sunflower oil
  • 2 tablespoons butter
  • 2 carrots
  • 1 parsley
  • A piece of celery root
  • 1 smaller onion
  • Bay leaf, a few peppercorns and allspice
  • Salt
  • A handful of pickled cranberries
  • 1 tablespoon sugar
  • 700ml beef broth

Method

  1. Dry, salt and lard meat with diced bacon.
  2. Heat butter with oil and then fry root vegetable cut into strips together with onions roughly chopped. After a few minutes add spices with sugar and mix it. Meanwhile, preheat oven to 180°C.
  3. Add meat into the vegetable mixture and stir-fry on all sides. Add salt, pour 200ml of broth, puree, lemon juice and vinegar. Stir, cover with a lid and place it into the preheated oven. Bake until meat softens. It takes about 1.5 to 2 hours. Occasionally check and baste meat with its own juice.
  4. Remove meat aside, place the roasting pan on a hob, heat juice with fat, then sprinkle with flour and cook for 2 minutes, stirring it occasionally. Pour 500ml of broth and wine. Stir and simmer for 20 minutes. Then add cranberries, salt and sweeten to taste and cook for another 5 minutes.
  5. Pass sauce through a sieve and serve poured slices of meat with potato or bread dumplings.

Roasted rump steak strips with onion

Ingredients

  • 500g meat
  • Salt and pepper
  • 5 tablespoons fine red wine
  • 100ml beef broth
  • 2 tablespoons soy sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1 tablespoon virgin olive oil
  • 1 red onion
  • 1 clove of garlic
  • 50g butter

Method

  1. Firstly, mix soy sauce, wine, mustard and honey together, pepper it. Put rump steak strips into the prepared marinade and let it marinade for at least an hour.
  2. Heat oil up and fry onion thinly sliced until golden. Then remove from a pan.
  3. Take meat out from marinade and stir-fry in the same pan from all sides for about 2 minutes. Then pour marinade, broth, add butter mixed with pressed garlic (garlic butter), onion, salt it and pepper it to taste. Stir and simmer for a while until meat is covered in sauce.
  4. Serve with crispy bread.