The Perfect Sous Vide Rump Roast Recipe | Napoleon (2024)

FAQs

How long should I sous vide a rump roast? ›

Cover a majority of the water bath with foil or plastic wrap to prevent too much evaporation. Set your timer, or Sous Vide app to 12 hours. After your beef has finished cooking, remove the bag from the water bath. Place the beef onto a plate to rest while you preheat your grill.

We recommend a time and temperature combination of 136ºF for 24 hours when you're cooking a beef roast sous vide.

Tough cuts of meat like the rump roast require low heat for an extended time (in contrast to quick-cooking high heat for a ribeye steak). The long cooking time allows the tough connective tissue to break down and the firm collagen to liquefy into gelatin, which makes for a juicy and succulent pot roast.

While many will tell you that it's impossible to overcook with sous vide (and this isn't far from the truth), do bear in mind though that if you leave the food in the water bath for an extended period of time it won't 'overcook', but it could start to take on a mushy texture, so don't forget about it!

If you want good flavor and crust on your food, you will always want to sear it when it is done cooking. Even if you do a pre-sear, the crust itself will go away and can only be established by searing it after the sous vide process is over.

Place in water bath and sous vide for 29 hours. NOTE: Anywhere from 24-36 hours will produce a wonderful result!

Turning Tough Cuts Tender: Collagen proteins unwind into moisture-holding gelatin at temperatures as low as 122°F/50°C. Sous vide cooking allows us to hold tough, collagen-heavy cuts of meat at lower temperatures for longer periods of time and get the same tenderizing effect as braising.

Most beef cuts can be cooked sous vide, including larger, tougher cuts such as Short Ribs or Chuck Roast, but rich, well-marbled cuts such as Strip Steak also really benefit from this preparation.

If the meat is not falling apart, it needs to cook longer. When the meat is done, take it out of the pot and set aside. Scrape the fat off the top of the beef liquid. Taste the sauce- you may need to add salt or pepper.

Why is my rump roast always tough? ›

First, your choice of a rump roast could be a factor since cuts from the hind quarter are very muscular and, since muscles are the most resistant to breaking, this cut is quite stubborn when it comes to becoming tender.

Place roast in vacuum-sealed bag. Sous vide at 135°F for about 4 hours, or longer for added tenderness. Remove roast from bag and pat dry. Apply additional seasoning.

Visit the butcher, and get a thick-cut piece of rump, with the large part of the fat, but not all, cut away. The sous vide cooking temperature will determine how well done the meat is, and varies over a relatively small range between rare and well done. Rare is 49C, medium is 60C, and well-done is 70C and upwards.

Cooking covered helps to retain moisture in the meat and results in a tender and juicy roast. Covering the roast with foil or a lid will trap steam and prevent the meat from drying out. Cooking uncovered allows the surface of the meat to brown and develop a crisp crust.

Cooking time is determined by how thick the roast is, not how much it weighs. If you have a 4 to 5-inch thick roast, sous vide it for 6 hours, no matter how much it weighs. A 6-inch thick roast will take 8 hours; a 3-inch thick roast will take 4 hours.