MAD MEAT GENIUS

MAD MEAT GENIUS
Chilebrown at home

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Monday, November 6, 2017

AMERICAN WAGYU RUMP ROAST



 American Wagyu Rump Roast was spotted at R & R Meats in Redding California. It was reasonably priced and looked fantastic with its marbling of beef love. (fat). This was a no brainer. We are making a very special pot roast today. We are using farmers market ingredients and throwing in some home grown garlic, rosemary and herbs. I guarantee the house will smell delicious during this cooking process.


The cooking vessel will be a enameled cast iron pot that will be heated by the oven. We are following a basic pot roast recipe. The roast was seasoned with salt and pepper. It was browned on all sides. The pan was deglazed with a cup of red wine. The roast was returned to the pot with onions, garlic and four cups of beef stock. The covered roast spent three hours in a 325 degree oven. It was time to add the rest of the ingredients of; mushrooms, carrots, potatoes, rosemary, thyme and salt & pepper. Another hour of cooking perfumed the house with very intoxicating comforting aromas.


The meat and vegetables were removed from the pot. We then used a gravy strainer to remove excess fat from the very fragrant broth. The meat was sliced into large chunks. This meat was fall apart tender. The meat and vegetables were plated and the broth was spooned all over. This is pot roast that brings back memories. American Wagyu is a special treat that adds beef flavor which has to be experienced. I would make this again to just experience the aroma while cooking. What a fine dinner. 


2 comments:

Big Dude said...

Hard to believe that marbling in a rump roast. At some point in my life I will need to give Wagyu a try.

Chilebrown MadMeatGenius said...

Big Dude, The marbling was spectacular. I believe it tasted even better the second day too. Great stuff and I hope you give it a try.