I.C. Rump Roast
The goal for our rump roast: Dissolve and soften tough connective tissue while not overcooking the meat or drying it out. Impossible? Not with an immersion circulator!By enclosing the meat in a zip-top bag (a Dijon mustard and Worcestershire marinade doesn't hurt, either), it won't dry out while it comes to temperature. This recipe first appeared in Season 1 of Good Eats: The Return.
- Time: 630 min
- Servings: 4
Source: Alton Brown
Ingredients
- rump roast
- tablespoon peanut oil
- tablespoons kosher salt
- tablespoon Worcestershire sauce
- teaspoon Dijon mustard
- teaspoon garlic powder
- teaspoon onion powder
- teaspoon freshly ground black pepper