@thementat glad it went well. Put a meat thermometer on your Christmas list! Removes all the guesswork as each joint can be slightly different down to fat and water content.
Such a simple recipe and the result is great. The oyster sauce idea is unusual, and it works out really well. I appreciate your laid-back style, which keeps me calm while cooking. Thank you Gary!!
From my own experience this is the best video of roasting beef on RUclips. I don't say that lightly. It's a pretty average cut of beef but all joints now are far too lean. It's the fat that gives beef it's texture and taste. It's needed during cooking, you don't have to eat it. Long gone are the days of dripping sandwiches, I'm not sure what stuff they strap to these joints but it dosnt' make dripping. I bought my cooker, a Cannon, in 1967, we've grown old together, it's in better nick than me. Spot on video Gary, proper mustard - well done that man. Regards.
Thanks jp! I love a lean fillet but you can't beat those "old fashioned" cuts that need a bit more time to show them off. And it's not trendy to say so - but the fat's the best bit!
@@BigSpud The reason I found your channel is I was about to cook the same joint. Mine was 1.4Kg. I'm into herbs at the moment so I mixed up oregano, thyme, rosemary, mustard, pepper with a dollop of olive oil. I used your timing and settings. I used a thermometer of course, E**Y special around £1.99 from my mate Mao. I stopped when it was 47C, covered the meat with foil and a towel while sorting the gravy, etc. It was rarer than we normaly have meat but as good as it gets with that cut. I don't know what happened but somewhere along the line the herbs (?) made it taste superb, nothing to do with me, pure luck. Trouble is was it all 3 or 2 or what ? Good fun init.
I just learned from another video it is so nice to score the fat criss cross on the top before you added the seasonings so it could render as it's cooking. So much more flavor. I like more of a dry rub myself. Penzeys Kosher Style Flake Salt, pepper, Lawry's Seasoned Salt, Penzeys Shallot Pepper, (I never looked at the label before and just assumed shallots and pepper, but come to find out there is coarse salt, Tellicherry black pepper, purple shallots, French tarragon, and powdered bay leaves in this seasoning!) So delicious and one of my favorite seasonings. Then I add some of Penzeys Roasted Garlic, it's like an amazing garlic powder. Lastly I add Kent Rollins Seasoning Original another favorite of mine. I use an avocado oil then slather the rub on thickly. Cooked it just the way you did and the flavors were incredible. Very very juicy and tender. My husband loved it too, I can't wait to make this again as this was just as delicious as a Tri-Tip! Thanks for sharing your video.
Looks gorgeous! I just got 2KGs at a really good price from an online butcher and it’s arriving tomorrow. There’ll be plenty to enjoy and some to freeze for my son . Thanks for that glaze recipe, I must try that ❤️
Hi Gary, looks just how I'd like to get my beef to look. I have a fan assisted oven should I reduce the time or the cooking temperature to achieve the same result? Obviously using the thermometer as confirmation. Thanks in advance.
Good call! So for a medium rare at 700g, start at 220C for 20 mins. down to 170C, start checking temperature after 20 mins. It's hard to tell without a thermometer as intra-muscular fat, water and sinew all conduct heat at different temperatures. The makeup of your beef will change this. If you've bought the best you possibly can, it will probably cook quicker than a poorer quality joint of beef. Merry Christmas Paul and enjoy your beef!
@@BigSpud Yes it was nice.A little bit redder than I normally like but with the extra 30 minutes and the juices running into the gavy it was a really nice meal.I will watch the video again sometime and do it again.Thanks for sharing.
Is this the same cut as eye of round roast? I've made roast beef with eye of round. I season mine with Montreal Steak Spice. Then, roast it on 450F for 9 minutes per pound then turn off the oven and don't open the oven door for 2 hours. This seems a whole lot easier and it looks delish! Thanks for sharing.
UK and US cuts of meat are sectioned differently, but they do come from the same area. I believe the top rump comes from the upper leg (hence the name) whereas eye of round is more mid-quarters but I could be wrong! Nevertheless coming from similar places on the cow means they need similar treatment.
Good day. 2 questions. Firstly , if you use the oyster sauce, you don't have to season with salt? I usually use large grain sea salt. If you use salt and oyster sauce would it be too salty or do I have to choose one? Also when you put up the cooking times. Is it 20mins roast and then the times you had below as additional time or is that that the total overall time? Thanks. I want mine medium rare. Will probably be using a 5lb rump roast.
Hi Douglas, thanks for your comment. I wouldn't personally use oyster sauce + salt as that might be too salty, however for a larger joint you may want to season the inside of the slices after carving. Probably best to take to the table and let people taste for themselves. The times are 20 minutes plus the extra. For 5lb it would be 20 minutes and then start testing after a further 50 minutes. You're looking for about 60C / 140F.
@@BigSpud really well, sadly the oven I was using didn't get up to temperature well no matter how long I left it, but I got some good colour on the outside early on and the middle was still tender by the end so all's well that ends well! Thanks
I hope this recipe helps you out! Please leave a comment how this worked out for you.
@thementat glad it went well. Put a meat thermometer on your Christmas list! Removes all the guesswork as each joint can be slightly different down to fat and water content.
Such a simple recipe and the result is great. The oyster sauce idea is unusual, and it works out really well. I appreciate your laid-back style, which keeps me calm while cooking. Thank you Gary!!
Your welcome, enjoy your roast!
From my own experience this is the best video of roasting beef on RUclips. I don't say that lightly. It's a pretty average cut of beef but all joints now are far too lean. It's the fat that gives beef it's texture and taste. It's needed during cooking, you don't have to eat it. Long gone are the days of dripping sandwiches, I'm not sure what stuff they strap to these joints but it dosnt' make dripping. I bought my cooker, a Cannon, in 1967, we've grown old together, it's in better nick than me. Spot on video Gary, proper mustard - well done that man. Regards.
Thanks jp! I love a lean fillet but you can't beat those "old fashioned" cuts that need a bit more time to show them off. And it's not trendy to say so - but the fat's the best bit!
@@BigSpud The reason I found your channel is I was about to cook the same joint. Mine was 1.4Kg. I'm into herbs at the moment so I mixed up oregano, thyme, rosemary, mustard, pepper with a dollop of olive oil. I used your timing and settings. I used a thermometer of course, E**Y special around £1.99 from my mate Mao. I stopped when it was 47C, covered the meat with foil and a towel while sorting the gravy, etc. It was rarer than we normaly have meat but as good as it gets with that cut. I don't know what happened but somewhere along the line the herbs (?) made it taste superb, nothing to do with me, pure luck. Trouble is was it all 3 or 2 or what ? Good fun init.
I would say all three. Mix up the herbs next time, see what happens. Happy cooking!
I'll try the sauce. But not the method. I always use onion slices as a trivet. And then I use my roasting pan tightly covered. Makes it tender.
Great technique, thanks for sharing.
I always brown it first, and seems like when I get it to pink, it is tough, 2 hours or more is really tender but it is well done.
Browning is a good idea for beef, I replace it here with a blast in a hot oven instead. Swings and roundabouts.
Never watched it all once ge started with his oyster sauce l just wanted a basic roast recipe.
Oyster sauce is just a suggested seasoning but really boosts the beef flavours. Leave it if you want.
I just learned from another video it is so nice to score the fat criss cross on the top before you added
the seasonings so it could render as it's cooking. So much more flavor. I like more of a dry rub myself.
Penzeys Kosher Style Flake Salt, pepper, Lawry's Seasoned Salt, Penzeys Shallot Pepper, (I never looked
at the label before and just assumed shallots and pepper, but come to find out there is coarse salt,
Tellicherry black pepper, purple shallots, French tarragon, and powdered bay leaves in this seasoning!)
So delicious and one of my favorite seasonings. Then I add some of Penzeys Roasted Garlic, it's like an
amazing garlic powder. Lastly I add Kent Rollins Seasoning Original another favorite of mine. I use an
avocado oil then slather the rub on thickly. Cooked it just the way you did and the flavors were incredible.
Very very juicy and tender. My husband loved it too, I can't wait to make this again as this was just as
delicious as a Tri-Tip! Thanks for sharing your video.
Thanks for your comment. The tip about criss crossing the fat is a great one!
I watched that one first too. Getting ideas for my rump today. I’ll incorporate both vids..
Looks gorgeous! I just got 2KGs at a really good price from an online butcher and it’s arriving tomorrow. There’ll be plenty to enjoy and some to freeze for my son . Thanks for that glaze recipe, I must try that ❤️
Good luck with it, and let me know how you get on!
Hi Gary, looks just how I'd like to get my beef to look. I have a fan assisted oven should I reduce the time or the cooking temperature to achieve the same result? Obviously using the thermometer as confirmation. Thanks in advance.
Great question, I'd leave the oven temperature but just check the joint 5 minutes earlier. Enjoy your dinner!
Hi Gary, if the weight of the beef is around 700g, how long would suggest total cooking time in the oven would be? Many thanks
I should mention, I would be wanting similar results to your beef in this video!
Good call! So for a medium rare at 700g, start at 220C for 20 mins. down to 170C, start checking temperature after 20 mins. It's hard to tell without a thermometer as intra-muscular fat, water and sinew all conduct heat at different temperatures. The makeup of your beef will change this. If you've bought the best you possibly can, it will probably cook quicker than a poorer quality joint of beef. Merry Christmas Paul and enjoy your beef!
@@BigSpud thanks Gary appreciate your help, have a good Christmas also 🎄
@@PaulMoody25 Paul I just checked our your Beatles covers. Brilliant stuff!
@@BigSpud oh thank you very much haha! Really appreciate that Gary
What temper5and how long typically would it tske
Sorry I didn't get to this sooner but the guide at 4.34 should help.
I'm using this tutorial tonight for tomorrow's first roast of the year.I will let you know the results!
No pressure! But best of luck.
@@BigSpud I don't know if it worked but put beef in gravy with onions for an extra half hour and it was really tender so a success of sorts!
@@TheEssexSpurs good food is good food! Glad you enjoyed.
@@BigSpud Yes it was nice.A little bit redder than I normally like but with the extra 30 minutes and the juices running into the gavy it was a really nice meal.I will watch the video again sometime and do it again.Thanks for sharing.
Is this the same cut as eye of round roast? I've made roast beef with eye of round. I season mine with Montreal Steak Spice. Then, roast it on 450F for 9 minutes per pound then turn off the oven and don't open the oven door for 2 hours. This seems a whole lot easier and it looks delish! Thanks for sharing.
UK and US cuts of meat are sectioned differently, but they do come from the same area. I believe the top rump comes from the upper leg (hence the name) whereas eye of round is more mid-quarters but I could be wrong! Nevertheless coming from similar places on the cow means they need similar treatment.
Great video!
Thanks!
Looks perfect to me.
Thanks Julie, I hope you give it a go.
@@BigSpud I will, Gary, thanks! 👍🏼
Good day. 2 questions.
Firstly , if you use the oyster sauce, you don't have to season with salt? I usually use large grain sea salt. If you use salt and oyster sauce would it be too salty or do I have to choose one?
Also when you put up the cooking times. Is it 20mins roast and then the times you had below as additional time or is that that the total overall time? Thanks.
I want mine medium rare. Will probably be using a 5lb rump roast.
Hi Douglas, thanks for your comment. I wouldn't personally use oyster sauce + salt as that might be too salty, however for a larger joint you may want to season the inside of the slices after carving. Probably best to take to the table and let people taste for themselves.
The times are 20 minutes plus the extra. For 5lb it would be 20 minutes and then start testing after a further 50 minutes. You're looking for about 60C / 140F.
ENJOYED YOUR CLARITY AND THE END ROASTED PRODUCT! TA
Many thanks!
Sound advice, cooking a weird shaped Lidl rump in a bit, will let you know how it goes. Might have to invest in one of those thermometers
How did it go? (sorry, RUclips often doesn't tell me about new comments)
@@BigSpud really well, sadly the oven I was using didn't get up to temperature well no matter how long I left it, but I got some good colour on the outside early on and the middle was still tender by the end so all's well that ends well! Thanks
@@LASHH9669 you had dinner - that's the main thing!
Whats the cut name of beef?
This cut is top rump.
I would not have considered oyster sauce. But of course now I'll have to try it. Good video.
Oyster sauce is a great addition to the seasoning cupboard. Adds great savouriness and depth of flavour to many dishes.
So it is like baking a big steak then. I BBQ my steaks to those temperatures
Yes very much so. Though you will get a wider range of temperatures due to the size of your joint.
Mines pink on the sides but white in the middle! I assume that isn't cooked
That's a strange combo! But trust in the temperature.
That is a strange combo. Go by the temperature and it should be
it looks beautifully cooked. Iam cooking top rump today in a fan oven medium rare I hope. Wight is 950g
Help
Hope it worked out well for you.
Mark Corrigan? Is that you???!!!!?!?!?!?!?
I have often referred to myself as Poundshop David Mitchell. Not quite as interested in business secrets of the pharaohs however.
🤤(✿ ♡‿♡)🥩#moist🥩(っ˘з(˘⌣˘ )😋
Thanks for watching!
Looks tough
Fine for me!
Sound
...as a pound.
That is the lamest plate I've ever seen congratulations.
Thanks! Lame plates are my specialty.