Recipe

Beef rump (thigh)

This affordable cut can be turned into excellent steaks using Sous-Vide.

Beef is tasty and healthy. Since it has less fat and more protein than pork, it also has a firmer structure. This feature is reflected in its lower consumption, because the customer often has trouble preparing a tasty tender steak from it, and his efforts in the kitchen can end up with a hard sole on the plate. Beef is therefore very suitable for sous-vide preparation, during which it softens and at the same time retains its taste and juice. Beef rump is one of the cheap cuts and is easily available. It is ideal for preparing juicy steaks in various ways. Just out of curiosity, what does this name actually mean? In butchery terminology, beef rump includes sirloin, tenderloin, whole leg and flank. But in the store, under this label, you will meet exactly the thigh.

When cooking beef rump sous-vide, the biggest challenge is getting the cooking time right. The longer we cook it, the more fragile it is, but water is also forced out of the meat during longer cooking. We see the squeezed water as juice in a vacuum bag. So we have to achieve the right balance so that the meat is as soft as possible and at the same time as juicy as possible. The time and temperature we have tested can be found in the table below.

Beef rump cut into steaks with a maximum thickness of 3 cm and season to taste. Thyme or rosemary gives the meat an aromatic herbal note. Dijon mustard with mixed peppercorns, or green peppercorns alone, works well for meat that will be finished on the grill. Place a slice of butter on each side of the steak. Vacuum-seal it and cook in water at the temperature for your desired doneness (see table). Before serving, sear the meat briefly in hot oil or grill it for 30 seconds on each side to give it a browned steak exterior.

Tips for this:

Creamy sauce with dumpling, cranberry jam
Mushroom sauce
Pepper-tomato dip and potatoes
Green peppercorn sauce
Grilled vegetables
Salad according to your own imagination - the beef steak is quite filling even without a side dish