Roasted Rump of Beef is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dish of a chump end of a rump of beef that's roasted simply. The full recipe is presented here and I hope you enjoy this classic British version of: Roasted Rump of Beef.
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This is a classic recipe for a Victorian version of Roasted 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, ROASTED.—Cut from the rump, chump-end, a handsome roast of from seven to ten or twelve pounds. Bone and roll it up neatly, It will take from three to five hours to roast, according to its weight and thickness.
Bone the beef rump and roll neatly. Place on a rack in a roasting tray then transfer to an oven pre-heated to 230°C. Roast for 15 minutes (if the meat weighs less than 3kg) and 20 minutes if more than 3kg then turn the oven down to 160°C and roast for 25 minutes per kg for very rare, 32 minutes per kg for rare and 45 minutes per kg for well done. Use the pan juices to make a gravy.
