Baked Rump of Beef is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dish of a boned and larded rump of beef braised in a casserole with white wine, shallots and mushrooms. The full recipe is presented here and I hope you enjoy this classic British version of: Baked Rump of Beef.
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This is a classic recipe for a Victorian version of Baked Rump of Beef that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BEEF, RUMP OF, BAKED.—Bone and lard a rump of beef, as for alamode, put it into a stew-pan just large enough to contain it, together with half a pint of white wine, some green onions, mushrooms, pepper, salt and cloves. Close the edges of the pan with a strong paste, and let the meat stew in an oven for five or six hours, then serve with its own sauce strained.
Modern Redaction
Ingredients:
1 boned rump of beef
strips of fat for larding
300ml white wine
6 shallots
6 mushrooms, sliced
salt, freshly-ground black pepper and ground cloves, to taste
150g flour made into a paste with water
Method:
Pierce the beef both inside and out with a knife and insert fingers of fat into these to lard the beef. Roll the meat up and tie neatly with butcher's twine before placing in an earthenware casserole dish just large enough to hold it. Add the white wine, shallots and mushrooms then season to taste.
Cover with a lid and seal closed with the flour paste. Transfer to an oven pre-heated to 180°C and cook for about 5 hours in an oven pre-heated to 160°C, or until the meat is very tender. Server the beef accompanied by the strained pan juices.
