Top Rump Roast
A Lean, Deeply Flavoured Joint with Exceptional Cold-Cut Potential
Top rump is something of a hidden gem. You have almost certainly heard of topside and silverside, and perhaps beef salmon cut too, but it is far less likely you will have come across top rump, the fourth major muscle of the hindquarter. That is a shame, because it is one of our favourite roasting joints and, when cooked with care, delivers on every level: deep, beefy flavour, a soft texture and excellent versatility.
Situated between the topside and silverside, top rump is an entirely internal muscle and therefore naturally lean. It is also largely free of heavy sinew, which is why it is equally prized for beef minute steaks. As a roasting joint, however, its leanness means it benefits from a little added protection. To address this, we tie a piece of aged rib cap fat over each joint. As it cooks, this beautifully flavoured fat bastes the meat, adding richness, moisture and depth, while helping the roast colour and caramelise.
For us, a low and gentle roast to medium-rare is the best way to treat top rump. Cooked this way, it makes a superb Sunday centrepiece, served with proper beef stock gravy, freshly grated horseradish and classic trimmings. It also lends itself well to a gentle pot roast with root vegetables and red wine, where the slower cooking allows the joint to soften while still retaining its character. A more well-done result is certainly possible, though it will require a very long and careful cook.
The leftovers are perhaps the best part. Roasted medium-rare and served at room temperature, top rump comes into its own as a cold cut. If you are looking for a joint to anchor a buffet table, or to slice finely for sandwiches, it is hard to think of a better choice. Layered into a proper roast beef sandwich with horseradish mayonnaise, English mustard and whatever else you favour, it is exceptionally good. It is equally at home served more simply, with chips, a sharp chutney, English mustard and a well-dressed salad.
A Lean, Deeply Flavoured Joint with Exceptional Cold-Cut Potential
Top rump is something of a hidden gem. You have almost certainly heard of topside and silverside, and perhaps beef salmon cut too, but it is far less likely you will have come across top rump, the fourth major muscle of the hindquarter. That is a shame, because it is one of our favourite roasting joints and, when cooked with care, delivers on every level: deep, beefy flavour, a soft texture and excellent versatility.
Situated between the topside and silverside, top rump is an entirely internal muscle and therefore naturally lean. It is also largely free of heavy sinew, which is why it is equally prized for beef minute steaks. As a roasting joint, however, its leanness means it benefits from a little added protection. To address this, we tie a piece of aged rib cap fat over each joint. As it cooks, this beautifully flavoured fat bastes the meat, adding richness, moisture and depth, while helping the roast colour and caramelise.
For us, a low and gentle roast to medium-rare is the best way to treat top rump. Cooked this way, it makes a superb Sunday centrepiece, served with proper beef stock gravy, freshly grated horseradish and classic trimmings. It also lends itself well to a gentle pot roast with root vegetables and red wine, where the slower cooking allows the joint to soften while still retaining its character. A more well-done result is certainly possible, though it will require a very long and careful cook.
The leftovers are perhaps the best part. Roasted medium-rare and served at room temperature, top rump comes into its own as a cold cut. If you are looking for a joint to anchor a buffet table, or to slice finely for sandwiches, it is hard to think of a better choice. Layered into a proper roast beef sandwich with horseradish mayonnaise, English mustard and whatever else you favour, it is exceptionally good. It is equally at home served more simply, with chips, a sharp chutney, English mustard and a well-dressed salad.
Description
A Lean, Deeply Flavoured Joint with Exceptional Cold-Cut Potential
Top rump is something of a hidden gem. You have almost certainly heard of topside and silverside, and perhaps beef salmon cut too, but it is far less likely you will have come across top rump, the fourth major muscle of the hindquarter. That is a shame, because it is one of our favourite roasting joints and, when cooked with care, delivers on every level: deep, beefy flavour, a soft texture and excellent versatility.
Situated between the topside and silverside, top rump is an entirely internal muscle and therefore naturally lean. It is also largely free of heavy sinew, which is why it is equally prized for beef minute steaks. As a roasting joint, however, its leanness means it benefits from a little added protection. To address this, we tie a piece of aged rib cap fat over each joint. As it cooks, this beautifully flavoured fat bastes the meat, adding richness, moisture and depth, while helping the roast colour and caramelise.
For us, a low and gentle roast to medium-rare is the best way to treat top rump. Cooked this way, it makes a superb Sunday centrepiece, served with proper beef stock gravy, freshly grated horseradish and classic trimmings. It also lends itself well to a gentle pot roast with root vegetables and red wine, where the slower cooking allows the joint to soften while still retaining its character. A more well-done result is certainly possible, though it will require a very long and careful cook.
The leftovers are perhaps the best part. Roasted medium-rare and served at room temperature, top rump comes into its own as a cold cut. If you are looking for a joint to anchor a buffet table, or to slice finely for sandwiches, it is hard to think of a better choice. Layered into a proper roast beef sandwich with horseradish mayonnaise, English mustard and whatever else you favour, it is exceptionally good. It is equally at home served more simply, with chips, a sharp chutney, English mustard and a well-dressed salad.
