Can you brine a rump roast

Recipes Other Other - Misc. Review this recipe. Generic brine especially good for beef roasts lbs. Still searching for what to cook? Find the most delicious recipes here. Servings Resize as posted to Metric. Combine hot water, sugar and salt in a gallon bag or large container. Mix until dissolved. Add remaining ingredients and mix again. Add roast to bag, close tightly.

Place in refrigerator overnight, or at least twelve hours. Remove roast from brining solution and pat dry. Cook as desired. Hi Susan! Yes, you take it out and let it rest while you roast the potatoes. Then you put the roast back in the oven to sear the outside. Hope your dad likes it! Sorry for the delay. I was traveling last week. Just made this, amazing. The roasts I grew up with were a crockpot stringy disaster. Thank you! I attempted this and started with a 4 pound rump roast.

The inside temp was Was the temperature a misprint? Since everyone is very hungry, I cranked the oven up to and am leaving it and the potatoes in. Did it turn out OK? Sorry about that. Save my name, email, and website in this browser for the next time I comment. Step One: Brine First thing in the morning or, even better, the night before, boil several cups of water with salt and sugar until they dissolve.

Step Three: Season Now comes the good part. Step Four: Slow Roast You may have heard that before roasting steak you want to brown it to seal in the juices.

Step Five: Reverse Sear Once you take the roast out, turn the oven up to and return the potatoes to the oven. Step Six: Devour Put the roast on a plate, encircle it with potatoes, and dine like a queen or king, as the case may be. Cool, then pour over roast into a gallon bag.

Add in rosemary sprigs. Seal and store in refrigerator overnight or at least eight hours. Hi Charles! It sounds fabulous! I can just imagine the aroma too. I also prefer my beef sliced thin. It would make for a great sandwich!! I can taste it now. Have a great week and I look forward to your upcoming photos. Pork, I can imagine, would work really well! Might try getting a ham sometime and cooking that — slicing it up and freezing it in bags — fresh ham for ages!

Hi Maureen — do you not need a really big pot or bag to brine a whole turkey? I mixed up the brine and chilled it overnight and then put it in a cooler and weighed it down with freezer bags filled with ice. I only brined it 10 hours. It was really good. At least now I know that you are the brining master here. Not that the meat is as expensive in india as it is in Europe but I want to be able to crack the code of meat preparation. Thanks for sharing your recipe Charles, it will come handy.

My latest experiment in brining were pork chops, and they came out quite moist. As for the the papaya for tenderizing I have jet to try it on octopus, my friend swears on cooking it with the stem of the leaf of the papaya. And says it works on beef too!! No change in flavor. Must try this papaya technique too… thanks for the tips! Thank you Charles! I love your brain teasers: I like to think of what it could be when I run.

Sometimes I even think in a right direction. I guess you can make brine from any herbs you have on hand. I would love to try yours — what meats do you normally brine? Hi Charles, I brine any meat that I plan to make dinner with, or lunch meat time permitting of course! Last weekend it was chicken, this week it is pork.

I have never brined either but I like the idea and you are dead right about wanting to make the less expensive joints more tender. This is a great idea and I shall definitely try it out. I think the spices sound wonderful. And, even worse. I actually HAVE a conical strainer. It was used by my parents to strain out the seeds from their home grown tomatoes prior to making sauce.

I pitched everything in the cellar in the fall of but, out of nostalgia, decided to keep this. Right now I have a beef shank in my freezer which I have to use up first.