Ingredients with Measurements:
- 1 (3-4 pound) beef rump roast
- 1 cup bread crumbs
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1/2 cup chopped mushrooms
- 1/4 cup chopped parsley
- 1/4 cup chopped thyme
- 1/4 cup chopped rosemary
- 1/4 cup chopped sage
- 2 cloves garlic, minced
- 1/2 cup beef broth
- Salt and pepper
- 2 tablespoons vegetable oil
Special equipment needed:
- Kitchen twine
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large bowl, mix together bread crumbs, onion, celery, carrots, mushrooms, parsley, thyme, rosemary, sage, garlic, salt, and pepper.
3. Lay the rump roast flat on a cutting board and make a slit down the center, being careful not to cut all the way through.
4. Spoon the stuffing mixture into the slit and press down firmly.
5. Tie the roast with kitchen twine to keep the stuffing in place.
6. Heat vegetable oil in a large Dutch oven over medium-high heat.
7. Sear the roast on all sides until browned, about 5-7 minutes per side.
8. Pour beef broth into the Dutch oven and bring to a simmer.
9. Cover the Dutch oven and transfer to the preheated oven.
10. Roast for 1 1/2 to 2 hours, or until the internal temperature of the roast reaches 135°F for medium-rare.
11. Remove from oven and let rest for 10 minutes before slicing.
Time:
Preparation time: 30 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
Preheat oven to 350°F.
Serving size:
Serves 6-8 people.
Nutritional information:
Calories: 415
Fat: 18g
Carbohydrates: 16g
Protein: 45g
Sodium: 478mg
Sugar: 3g
Substitutions for ingredients:
- You can use any type of bread crumbs you prefer.
- If you don't have all the herbs listed, you can use a pre-made Italian seasoning blend.
- You can use chicken or vegetable broth instead of beef broth.
Variations:
- You can add chopped nuts, dried fruit, or cheese to the stuffing mixture.
- You can use a different type of roast, such as a sirloin or chuck roast.
- You can make a gravy with the pan drippings by whisking in flour and more broth.
Tips and tricks:
- Make sure to tie the roast tightly with kitchen twine to prevent the stuffing from falling out.
- Let the roast rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the roast is cooked to your desired level of doneness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the sliced roast on a platter with the stuffing visible in the center.
Garnishes:
Garnish with fresh herbs, such as parsley or thyme.
Pairings:
Serve with roasted vegetables, mashed potatoes, or a green salad.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Arugula salad with lemon vinaigrette
Troubleshooting advice:
- If the stuffing is falling out of the roast, try tying it tighter with kitchen twine.
- If the roast is cooking too quickly, reduce the oven temperature to 325°F.
Food safety advice:
- Make sure to cook the roast to an internal temperature of at least 135°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Rinderbraten is a traditional German beef roast that is often stuffed with a mixture of bread crumbs, onions, and herbs.
Flavor profiles:
This dish is savory and herbaceous, with a crispy exterior and tender, juicy interior.
Serving suggestions:
Serve with a glass of red wine, such as a Cabernet Sauvignon or Pinot Noir.
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Region: German