web analytics
Whole Beef rump: Slow roasted - Forno Bravo Forum: The Wood-Fired Oven Community


1 of 2 < >


Hello, Forno Bravo Community Forum members.

As many may have noticed already, the Community Forum site was briefly down today. While working on scheduled routine maintenance, we encountered an error when trying to add a software update. As the site is now back up and running, some of you may notice that some recent data has been misplaced from November 10th up to today. We are currently working on resolving the issue. The forum has full operational capabilities and we encourage all forum members to continue actively posting in the threads.

We apologize for any inconvenience that this issue may have caused you. The Forno Bravo family values each and every member of our community. If you have any issues or concerns, please feel free to let us know on our issues thread here:


Thank you for understanding.
2 of 2 < >

Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less

Whole Beef rump: Slow roasted

  • Filter
  • Time
  • Show
Clear All
new posts

  • Whole Beef rump: Slow roasted

    Hi all,

    I have been experimenting with slow roasting recently. I have tried pork shoulders, lamb chicken etc.

    It is time for BEEF! I'm looking for a way to feed 30 odd people and an upcoming family event.

    I had 8 people around for a poker game and decided to cook up some meat for dinner.

    I went to the wholesale butcher and they recommended trying a whole rump.
    The piece of meat I ended up with (see picture) was a whole yearling rump @ 4.8Kg and was about $8.99/kg.

    So the process:

    1. Take meat out of fridge a couple of hours before cooking to warm up. At this time I diamond scored the fat cap (just like you do with pork skin)

    2. I brushed a mixture of seeded mustard 2 tbs, cream horseradish 1 tsp, olive oil, salt 1tbs and pepper over the top of the fat cap which has been scored (see pic)

    3. Start fire. I started a small fire in the oven and moved it around as it burned. I got the floor of the oven up to about 250oC and the dome was at about 320oC. I then shoveled out the coals and left the door off to cool down. The oven was not totally saturated.

    4. When oven temp had dropped to about 130oC (remember oven heat not saturated so quick cool down with no heat present) start up the BBQ and grill all sides of the meat. (you could do this on a stove). Because we are cooking at low temp you still want the chard appearance and taste to the meat. With all the fat on top there was a lot of flare up so watch out. (see picture)

    5. I used a large heavy cast iron fry pan and layered cut potatoes on the bottom which were tossed in olive oil, salt and pepper. Meat then goes on top. (see picture)

    6. Smoking: All went in the oven with my coffee can (holes drilled all around) which was full of hot coals, apple-wood cuttings and rosemary stalks (see picture). I put the can at he back on the oven on a couple of bricks until it starts to smoke then close it up. I smoked for about 30mins.

    5. Leave it alone. I put in a probe thermometer after about 4 hours and it was at about 57oC which is rare. The oven was down to about 110oC at this time.

    6. I ended up leaving it in the oven for 6 hours and the oven temp was 95oC when the meat came out. Internal temp was 67oC. Now let it rest whole you get everything else organised. The meat was medium/well done at this stage.

    7. Pour off meat juices to make a gravy. Carve and eat when ready. I served it with coleslaw and bread rolls.

    The meat was smokey and tender. Guests were all very happy and went back for seconds and thirds! Next time I think I would stop shorter and go for medium. I would like to get my hands on a temp probe that I can leave in the meat and feed a wire to the outside so keep a better eye on it.
    Attached Files

  • #2
    Re: Whole Beef rump: Slow roasted

    And the other pics!
    Attached Files


    • #3
      Re: Whole Beef rump: Slow roasted

      Looks great cus. One question, why didn't you burn the oven clean?
      Check out my pictures here:

      If at first you don't succeed... Skydiving isn't for you.


      • #4
        Re: Whole Beef rump: Slow roasted

        Originally posted by Les View Post
        Looks great cus. One question, why didn't you burn the oven clean?
        If I let the oven burn clean and saturate , then it would take too long to come down to the temp I needed to start the slow cook. After reading the following post, I thought I would try to see if I could get a long cook with a half heat up.


        And it worked so good to save time and wood.


        • #5
          Re: Whole Beef rump: Slow roasted

          Hey Cus,

          How did you control the smoking process? Did you seal up the oven tight with the door? Did you need to refill your coffee can smoker?
          Live life like you're dying....without going bankrupt


          • #6
            Re: Whole Beef rump: Slow roasted

            Originally posted by trapper View Post
            Hey Cus,

            How did you control the smoking process? Did you seal up the oven tight with the door? Did you need to refill your coffee can smoker?
            The one full coffee can smoked for about 30 mins. Yes the oven was sealed up, but smoke does come through door a little. In this case it was enough smoke, I have reloaded the can before when I did ribs. When I originally heated up oven I shovelled out the coals, so I have these on hand when reloading can.