Try this Roast Rump of Beef recipe, or contribute your own.

Still searching for what to cook ?

Name: Roast Rump of Beef
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4
Cuisine: American
Ingredients: 1 4-lb Beef, Rump Roast or Rib roast; 1 ts Fresh Parsley Chopped; pn Nutmeg and Sugar and Pepper; 1/2 ts Pepper; 1 ts Salt; 2 oz Butter; 1 ts Fresh Thyme Chopped; 1/2 pt Beef stock; 1/2 sm Onion chopped; Juice and zest of 1 lemon Grated; 2 Egg Yolks Hard-Boiled, mashed; 1 oz Flour with a little water; 1/2 ts Ground Mace; 1/2 ts Cloves; 2 oz Suet; 1 Egg; 2 oz Fresh Parsley Chopped; 6 oz Fresh Breadcumbs

Find the most delicious recipes here

INGREDIENTS

1 4-lb Beef, Rump Roast ; or Rib roast
1 ts Fresh Parsley ; Chopped
pn Nutmeg ; and Sugar and Pepper
1/2 ts Pepper
1 ts Salt
2 oz Butter
FOR THE SAUCE
1 ts Fresh Thyme ; Chopped
1/2 pt Beef stock
1/2 sm Onion ; chopped
Juice and zest of 1 lemon ; Grated
2 Egg Yolks ; Hard-Boiled, mashed
1 oz Flour ; with a little water
1/2 ts Ground Mace
1/2 ts Cloves
2 oz Suet
1 Egg
2 oz Fresh Parsley ; Chopped
6 oz Fresh Breadcumbs

Servings

INSTRUCTIONS

Put the beef in a rack over a roasting tin, rub with salt and stand for about six hours to mature. Mix the breadcrumbs, suet, thyme, parsley, cloves, pepper, mace and the egg to make a stuffing. Roll into marble-sized balls and put under the beef to cook. Roast in a pre=heated oven, Gas Mark 6, 400F, 200C for 15 minutes per pound, plus an extra 15 minutes. You may need to turn the stuffing balls. Remove the beef, place on a warmed dish surrounded by the stuffing balls, cover with foil and stand in a warm place for 20 minutes while the sauce is made. Put the tin on the stove, pour in the stock and mix on a low heat to pick up all the juices and bits left in the pan. Mix together the egg yolks and the other ingredients except the flour mix. Put the egg mixture into the tin with the stock and bring to the boil stirring constantly. Stir in the flour, bring the sauce back to the boil and simmer until it thickens. Serve the sauce with the beef.

NOTES

Alert editor

Roast Rump of Beef

1 4-lb Beef, Rump Roast or Rib roast
1 ts Fresh Parsley Chopped
 pn Nutmeg and Sugar and Pepper
1/2 ts Pepper
1 ts Salt
2 oz Butter
 FOR THE SAUCE
1 ts Fresh Thyme Chopped
1/2 pt Beef stock
1/2 sm Onion chopped
 Juice and zest of 1 lemon Grated
2 Egg Yolks Hard-Boiled, mashed
1 oz Flour with a little water
1/2 ts Ground Mace
1/2 ts Cloves
2 oz Suet
1 Egg
2 oz Fresh Parsley Chopped
6 oz Fresh Breadcumbs

Put the beef in a rack over a roasting tin, rub with salt and stand for  about six hours to mature. Mix the breadcrumbs, suet, thyme, parsley,  cloves, pepper, mace and the egg to make a stuffing. Roll into marble-sized  balls and put under the beef to cook. Roast in a pre=heated oven, Gas Mark  6, 400F, 200C for 15 minutes per pound, plus an extra 15 minutes. You may  need to turn the stuffing balls. Remove the beef, place on a warmed dish  surrounded by the stuffing balls, cover with foil and stand in a warm place  for 20 minutes while the sauce is made. Put the tin on the stove, pour in  the stock and mix on a low heat to pick up all the juices and bits left in  the pan. Mix together the egg yolks and the other ingredients except the  flour mix. Put the egg mixture into the tin with the stock and bring to the  boil stirring constantly. Stir in the flour, bring the sauce back to the  boil and simmer until it thickens. Serve the sauce with the beef.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (903g)
Recipe Makes: 4

Calories: 1369
Calories from Fat: 722 (53%)

Amt Per Serving		% DV

	Total Fat 80.2g	107 %
	Saturated Fat 37.7g	189 %
	Monounsaturated Fat 28.9g
	Polyunsanturated Fat 6g
Cholesterol 1204.5mg		371 %
Sodium 1317.4mg		45 %
Potassium 2222.1mg		58 %
Total Carbohydrate 36.6g		11 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 34.1g
Protein 120.7g		172 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1369

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe