To achieve tender results, the rump should be grilled or pan-fried quickly. Cooking it too long can make it tough and require slow cooking for a longer period to regain tenderness. To clean: Cut the rump in half lengthwise. Remove the central white portion and fat. To marinate: The rump should be left to marinate for 1 hour in water added with lemon juice or vinegar at a ratio of 1 tablespoon per 2 cups of water. Drain and pat dry the rump. To remove some of the rump's odor, rub it with baking soda or salt and then wash thoroughly.
To achieve tender results, the rump should be grilled or pan-fried quickly. Cooking it too long can make it tough and require slow cooking for a longer period to regain tenderness. To clean: Cut the rump in half lengthwise. Remove the central white portion and fat. To marinate: The rump should be left to marinate for 1 hour in water added with lemon juice or vinegar at a ratio of 1 tablespoon per 2 cups of water. Drain and pat dry the rump. To remove some of the rump's odor, rub it with baking soda or salt and then wash thoroughly.
