How to Cook Rump Roast

Also known as rump steak or round steak, rump roast refers to a special beef cut that is commonly used in tasty and delectable dishes because it is tough and the meat lacks fat. One of the most effective ways of learning how to cook rump roast is by following the steps and instructions in different recipes. Below are some of the simplest and easy-to-prepare rump roast recipes that you can consider is you want to serve delicious and enticing meals.

Spicy Italian Rump Roast

Steaks

This delectable and tasty delicacy uses key ingredients like two cans of tomato sauce and three pounds rump roast. To make this delicacy flavorful, add a package of Italian spaghetti seasoning mix and 16 ounce Ragu Sauce in the ingredients. Aside from the mentioned ingredients, you will need ½ cup diced onions and ½ teaspoon garlic salt.

Place the meat in crockpot and season with garlic salt. Mix all the ingredients except onions in a separate bowl. Top the meat with the onions. Pour the mixture into crockpot. Cook the dish for half day if you prefer to use the low setting. If you prefer the high setting, you can cook it for four hours to six hours. Serve over a cup of rice or a cup of pasta.

Baked Rump Roast

The ingredients in this enticing and easy-to-serve recipe are four pounds rump roast, three tablespoons vinegar and a can of French onion soup. Put the meat in a baking pan. Pour the vinegar over the meat and place the dish inside an oven that was preheated to 350 degrees Fahrenheit. Cook for an hour. Pour the onion soup in the pan and return the dish to the oven. Bake for three hours and season with ¼ teaspoon salt and pepper.

Sirloin Tip

If you do not have ample time to serve a delicious and special dish to your family, you can try the Sirloin Tip recipe. The ingredients in this delicacy are five pounds of roast, a pack of dried onion soup mix, ¼ cup mustard and ¼ cup water. To begin with, wash the meat and pat dry. Brush the meat with mustard. Be sure that all the sides of the meat were brushed with mustard to improve its flavor. Drizzle the meat with the onion soup mix. Roll the meat in an aluminum foil. Grill the meat over medium heat for two hours to two and a half hour.

How to Cook Rump Roast

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How To Cook Beef Roasts

Beef is one of the most popular foods here in the U.S. and while steaks are a great option, roasts are even better. There's nothing like the smell of a pot roast to make your mouth water and your house smell great!

Here's my guide for how to cook a beef roast - something I know well as I've done it many, many times.

Steak

First, let's talk about the most popular kinds of beef roasts available - bottom round, top round, chuck, and tenderloin. There are others available but these are the ones I've used most often - my go-to cuts. The 4 listed are also some of the most commonly found.

You'll find that most beef you'll want to roast is a tougher, less expensive cut. This is not a bad thing. As a matter of fact, this is the only type of beef you should roast. Tougher cuts lend themselves to roasting because they need long cooking times to become tender. Braising (cooking in a liquid) is usually used on these cuts because this method will make them juicier.

Braise roasts either by...

1. Rub exterior with a spice rub, brown roast in hot oil in frying pan to sear outside, place roast in a slow cooker along with a small amount of water and assorted vegetables such as onions, potatoes, carrots, etc. and cook on low for 6-8 hours. Juicier cuts such as chuck or brisket will make their own juices for gravy. For leaner cuts, add 1 can of beef broth at the beginning.

2. Use above method but instead of cooking in a slow cooker, place meat and vegetables in roasting pan and roast in the oven on 300 degrees F for approximately 2 hours.

TYPES OF BEEF ROASTS:

BOTTOM AND TOP ROUND - both of these roasts come from the hind quarters of the cow, and are known to be a tougher cut of meat. They are also leaner than other cuts. After cooking both can be sliced in pieces or thin slices of roast beef. Bottom round is generally the tougher of the 2 cuts.

CHUCK ROAST - This is by far my favorite roast due to its abundance of fat and tenderness after cooking. This type of roast also does better by braising, but comes out a lot juicier than the round roasts, making for a wonderful, flavorful meal. This cut cannot be sliced, as it pulls apart in strings, similar to pulled pork. It can be roasted in the oven or cooked in a slow cooker and makes its own juice for delicious gravy.

BEEF BRISKET - This type of roast comes from the front chest portion of the cow. It's another tougher cut of meat and contains lots of fatty tissue which makes it very juicy. Brisket usually requires long cooking times and braising for best results.

However, another common method is slow roasting or smoking on an outdoor smoker. Simply rub the meet with a spice rub, and smoke or cook under LOW heat for several hours. If cooking at 200-250F, it's not uncommon to cook this meat for 6-8 hours or even more. When it falls apart and melts in your mouth - it's done!

TENDERLOIN - One of the most tender and therefore, expensive roasts, it comes from the cow loin and is the tenderest part of any steak. Notice this portion the next time you're eating steak. Although this cut is lean, it's also super tender, so it comes out delicious. This cut should NOT be cooked for long periods of time and should NOT be braised.

The best way to cook a tenderloin is to think of it as a steak - grill it, or broil it in the oven. Cook until it's done to your liking. Check the temperature using an instant read meat thermometer.

Rare = 120F / Medium Rare = 135F / Medium 145F / Medium Well 165F / Well Done 165F or more

With any of the cuts mentioned above, get creative, season to your liking, and you'll have a wonderful meal.

How To Cook Beef Roasts

Tony VM
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The Best Tasting Grilled Skirt Steak Around

Skirt Steak with Mango Chutney

You'll need to grab a few things at the store. This list is pretty long, but the price you'll pay for the beef is well worth it. Start with a skirt steak. You can grab a large one, a few small ones, it's up to you. Next, we'll need 3 mangoes, white vinegar (small), a red onion, golden raisins, garlic, red pepper flakes, cumin, chili powder, and kitchen essentials salt, black pepper, olive oil (or any type you like, IE, vegetable, corn, etc), and sugar.

\"steak Recipe\"

The first thing we want to do is get the chutney prepped. Go ahead and slice your mangoes. For the easiest way to slice them, cut the top end so it's flat, then use that as the bottom end, peel with a potato peeler, and then slice straight down. Cube the mango up after it's sliced. Then, dice the red onion and 2 cloves of garlic. Put this all on a plate and set aside for now. To prep the beef, just shake some seasoning on both sides. Chili powder, cumin, and salt and pepper, making sure your meat's well seasoned. Coat it with oil on both sides.

Cut your grill to medium and also take a medium sauce pan out to your side burner. While the grill's preheating, toss 1 cup of sugar and ¼ of white vinegar into the sauce pan. Next, place the mangoes, onion, garlic, raisins, and 1 teaspoon of red pepper flake into the pan. Let this come to a boil and then reduce the heat to a simmer. This isn't traditional mango chutney, but I like this version better with the meat. The ginger and mustard seeds in the original give a weird flavor to the meat in my opinion.

Throw that skirt steak on the grill and let it cook away for about 8 minutes on each side. We're looking for medium well on this particular cut. You can have it more on the rare side, but it may be tougher. There's a little bit of gristle in there that should cook a bit longer. Besides, the tenderness is all in the slicing.

When the chutney's reduced down to a syrupy consistency, go ahead and kill the heat. When the meat comes off the grill, let it rest for about 10 minutes before slicing. When you do slice, just make sure you go against the grain. The great thing about skirt steak is you can make those meat fibers really short. By going against the grain, the steak falls apart in your mouth like filet mignon. Top with the chutney and enjoy a little sweet and spicy treat.

The Best Tasting Grilled Skirt Steak Around

The Grilling Coach (Richard's website) is a recommended source for anything and everything you want to know about grilling. You can find all the information you need at: TheGrillingCoach.com

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Getting the Best of Many Seafood Offerings in Any Form Available

Any and every seafood fanatic in the United States, and many parts of the planet for that matter, know that few areas of the planet's oceans produce seafood specimens of such impeccable quality as is the case with the Northern Pacific waters off the coast of Alaska. There can be no doubting the fact that wild Alaska salmon is among the most craved and prized varieties of seafood in the world, and that to be able to eat such a delicacy is a real privilege. Thankfully, most community supermarkets in the United States offer some kind of Alaska seafood product on their shelves, since the Alaskan seafood industry has managed to spread its presence to pretty much every continent on the planet. Of course, wild Alaska salmon can come in many different forms, and though in general it will be hard to beat a big, juicy salmon fillet or steak these forms are not always readily available, which makes Alaska canned salmon such a lifesaver kind of product.

Some seafood consumers have been known to show skepticism about canned seafood in general, in most cases based on claims about seafood harvested and processed in other areas of the country or the planet other than Alaska (where the most scientific and modern regulations are in effect regarding the fishing industry and subsequent processing). Nonetheless, the fact of the matter is that Alaska canned salmon is pretty much every bit as nutritious as a fresh or frozen salmon fillet or steak-almost 100% of the magnificent omega fatty acids in the salmon are sealed in the meat in the can, meaning that all that heart-smart goodness will make it to your kitchen table.

Steak

Finally, it's important to remember that all Alaska canned salmon is entirely wild in origin-in the state of Alaska it is prohibited to artificially grow salmon in farms due to the environmental effect of such operations. That means you can eat your canned salmon without the fear of ingesting PCBs or also high mercury levels, as wild Alaska salmon and other seafood specimens have been scientifically proven to have excellent health in all senses right up to the present date.

Getting the Best of Many Seafood Offerings in Any Form Available

For great information on everything seafood, look to the Alaska Seafood Marketing Institute. ASMI is the best resource on the web for tips on Alaska's ocean bounty.

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Sirloin Steak Recipe

If you think that you have in a fancy restaurant to get a delicious and respectable meal, then you are very mistaken. You are going to be able to enjoy this easy recipe in your own house and then you can do it every time you want to. Remember to follow these steps closely and this way you can have it don many times.

Ingredients for this dish:

\"recipe Steak\"

Butter (1/2 cup)

Garlic Powder (2 teaspoons)

Garlic cloves (minced, 4 cloves)

Sirloin steaks (4 pounds)

Pepper (to taste)

Salt (to taste)

How to Cook this Dish:

The first basic step is to preheat and outdoor grill and prepare it for high heat, then take a small saucepan and melt the butter in it, all of this has to be done at medium-low heat and with garlic powder and minced garlic. After this take the mixture and place it aside. Now that you have this done sprinkle both sides of each steak with salt and pepper, remember that you can do this to taste. And after this has been done you have to grill the steak at least 4 to 5 minutes each side until they reach the desired consistence and then you can take them out. Remember they have to be well cooked, opaque in the center. Finally brush the steaks with a little garlic butter and then let the butter melt. This is it. You are done. Just serve them to your friends an they will end craving for more.

Sirloin Steak Recipe

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Cooking Instructions For Prime Rib Roast

Have you been searching for cooking instructions for prime rib roast and still can't find a recipe that will give you the juicy and tender prime rib roast that you deserve? The reason may be that recipes only give you the basic ingredients for cooking and not the actual cooking instructions.

Let's start with cooking instructions for prime rib roast that begins long before the day you prepare your prime rib. First, you should choose the prime rib that will give adequate portions for each guest that will be attending your dinner party. You may have to look for rib eye instead of prime rib, some local grocery stores label prime rib as rib eye. You can ask the butcher if he would remove most of the fat from the roast that you choose. This will save you time preparing the roast. If you can not get the butcher to remove the excess fat, then you will have to trim it when you get it home. You should leave just a little bit of fat on the roast for added flavor.

Steaks

The next step in your cooking instructions is to create a seasoning rub or paste. You can use ingredients such as coarse salt, pepper, garlic powder, onion powder and even honey. Slit the roast on top about ½ inch deep all over the top and sides. Rub the seasoning rub or paste on the entire roast, including the bottom and sides, anywhere the meat is exposed. Place in a roasting pan or baking dish with a lid. Cover and refrigerate overnight.

Most cooking instructions include using a meat thermometer and this is the best way to ensure that your prime rib is cooked to perfection and not overcooked. The internal temperature for rare prime beef should be 130 degrees Fahrenheit, for medium rare around 140 degrees Fahrenheit, medium around 150 degrees Fahrenheit and for well done between 160 and 170 degrees Fahrenheit.

For prime rib roast that is boneless the basic cooking time is for medium is a 3 to 4 pound prime rib roast should be cooked at 350 degrees Fahrenheit for 23 to 30 minutes per pound, for a 4 to 6 pound prime rib roast you should cook it at 350 degrees Fahrenheit for 18 to 20 minutes per pound and for a 8 to 10 pound prime rib roast you should cook it at 350 degrees Fahrenheit for 13 to 15 minutes per pound. Remember, this is only an estimate and all oven do not cook the same. You should still use a meat thermometer to ensure the desired doneness.

The last cooking instructions, and maybe the most important, is to let the roast sit for around 15 minutes before carving. The roast will still cook and the internal temperature will raise another 10 degrees but this sitting time is important to hold in the juices and flavor.

Cooking Instructions For Prime Rib Roast

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The Perfect Steak Dinner - 3 Dishes (and One Drink) to Food Nirvana

Here are four items that I think make the perfect steak dinner. Do all four. You won't disagree with me. What are the four?

Spicy Smoked Steak

Steak

Cheese Fries

Seasoned Green Beans

Homemade Milkshake

I'm getting hungry, so let's get started.

Spicy Smoked Steak

2 pounds of steak (round steak works fine)

MSG (sold as Accent in the seasoning section)

1 tablespoon of butter

1/4 cup cider vinegar

2 1/2 teaspoons brown sugar

1 eight ounce can of tomato sauce

1 large can mushrooms

1 banana pepper

2 bell green peppers

2 mid-sized onions

Some salt and pepper

Liquid smoke

Directions:

Tenderize the meat with a mallet and lightly coat the meat with the MSG powder. Take all the other ingredients, except the tomato sauce and put them on the top of the meat. It's important to keep it all on top.

Regarding the liquid smoke vary the amount you use to the amount of smokiness you want (don't overdo it, it's strong stuff). Pour the tomato sauce over the top of everything else.

Cover the steak snugly with foil. Poke holes in the foil. Cook it for half an hour at 400 degrees. It's a good idea to have a cookie sheet under the steak in the oven to catch drippings. Cover the cookie sheet with foil for easy clean up. Reduce heat to 200 degrees and continue cooking for an hour.

Cheesy Fries

3 potatoes (scrubbed and sliced in to French fry shapes)

3 tablespoons of melted butter

1/3 cup parmesan cheese (not fresh-grated)

3/4 teaspoon garlic powder

3/4 teaspoon paprika

1/2 chives

Directions:

Coat the fries in the butter. Mix the other ingredients together. Coat the fries in the mixture. Preheat oven to 375 degrees. Cook them uncovered for forty minutes (less if you've thinly sliced them).

Seasoned Green Beans
10 fresh mushrooms

1 yellow onion

4 cups of frozen green beans

1 stick of butter

Mrs. Dash seasoning

Directions:

Chop the mushrooms and onions. Saute them until the onion is translucent. Heat the beans until they are tender. Drain the veggies and place them in a dish. Mix in the mushrooms, onion, butter, and Mrs. Dash.

Homemade Milkshake

4 cups of cold milk

4 cups of vanilla ice cream

Directions: Blend together in at high speed in a blender. Serves 4 to 5.

So there you have the perfect steak dinner. Personally, I think I'll fix this again tomorrow night. Good food is truly my weakness. Enjoy!

The Perfect Steak Dinner - 3 Dishes (and One Drink) to Food Nirvana

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