Rump Roast

Since Alton Brown's Good Eats episode on immersion circulators led me to buy my own, I figured I should do the rump roast he featured in the episode. Publix didn't have a 3 1/2 lb roast, but they did have a little less than 3 lb one, so I figure that should be close enough.

I'm following this recipe and I'll find out how it goes after the 10 hours are up.

It goes good! Got up early New Year's day to get it started, and it was finished that evening (I went ahead and set the timer to 11 hours, not 10). Looks just like the results Alton Brown got on Good Eats. Very tender (with an occasional stringy bit), very juicy. I think most of it will become roast beef wraps. I didn't like the "Jus" all that much, but that may just be me. There was a lot of it.

The only real adventure was searing it at the start. The kitchen filled with smoke, but at least didn't manage to set off any smoke alarms. (I'll have to see about a super powerful exhaust fan if I ever get around to doing a new kitchen).

Note: I get much less smoke if I salt the roast, then pour the oil on the roast and smear it around good. I guess oil in the pan is really hot and ready to smoke, but oil on the roast needs heating up before smoking (my theory anyway).

I keep making this. I've decided 12 hours works even better than 10 at making it wonderfully tender and juicy. My standard technique is to cut it into fairly thick slices once it is cooled off, then when I'm ready to make a wrap, cut the slice into long strips which won't resist being rolled up in the wrap. It really is delicious, perhaps the best thing I ever make with the sous vide machine.