Marinated Beef Rump Roast – Low Temperature Roast

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 1 hr 40 mins
Total Time 2 hrs
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • g 1,000 roast beef (hip)
  • 5 tablespoon Dijon mustard
  • 4 tablespoon olive oil
  • 1 lemon (s), untreated
  • 5 clove (s) garlic
  • some stalks rosemary
  • salt and pepper
Marinated Beef Rump Roast – Low Temperature Roast
Marinated Beef Rump Roast – Low Temperature Roast

Instructions

  1. Mix the mustard, oil, the grated zest and the lemon juice together well. Transfer to a bowl and add the meat. Cover and refrigerate for several hours (or overnight), turning the meat every now and then.
  2. Preheat the oven to 100 ° C (top / bottom heat). Sear the meat very briefly on all sides in a pan with a little olive oil and place in a baking dish. Add the garlic and rosemary. Set the meat thermometer to a core temperature of 58 ° C and insert it into the thickest part of the meat.
  3. Off to the oven. Set the temperature to 90 ° C (top / bottom heat). As soon as the core temperature is reached (approx. 90 - 120 minutes, depending on the thickness of the meat), switch off the oven and let the meat rest for another 5 minutes.
  4. Remove, cut open and serve with rosemary potatoes and vegetables (e.g. beans or Brussels sprouts) or a fresh salad.
  5. As a sauce, I use a concentrate for meat broths, mixed with water and red wine - any other self-made dark sauce will certainly go with it. A nice dry red wine goes well with it.

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