Grilled Rump Roast With Curried Mustard Recipe
Ingredients
| 1 3-pound boneless beef round rump roast | ||
| 2 tablespoons Dijon-style mustard | ||
| Honey | 1 Tablespoon | |
| Curry powder | 1 Teaspoon | |
| Snipped chives | 1 Teaspoon | |
| Dairy sour cream | 1/2 Cup (16 tbs) | |
Directions
Trim fat from meat.
In a small bowl stir together mustard, honey, curry powder, and the 1 teaspoon chives.
Remove about 1 tablespoon of the mustard mixture; brush over meat.
Insert an oven-going meat thermometer into center of meat.
For sauce, in a small bowl combine the remaining mustard mixture and the sour cream.
Cover and chill until serving time.
In a covered grill arrange medium coals around a drip pan.
Test for medium-low heat above the pan.
Place meat on grill rack over drip pan.
Cover and grill to desired doneness. [Allow 1 1/4 to 1 3/4 hours for medium rare (140°) or 1 3/4 to 2 1/4 hours for medium (155°).]
Remove meat from grill and cover with foil.
Let stand for 15 minutes before slicing. (The meat's temperature will rise 5° during standing.)
Serve the meat with sauce and, if desired, additional snipped chives.
In a small bowl stir together mustard, honey, curry powder, and the 1 teaspoon chives.
Remove about 1 tablespoon of the mustard mixture; brush over meat.
Insert an oven-going meat thermometer into center of meat.
For sauce, in a small bowl combine the remaining mustard mixture and the sour cream.
Cover and chill until serving time.
In a covered grill arrange medium coals around a drip pan.
Test for medium-low heat above the pan.
Place meat on grill rack over drip pan.
Cover and grill to desired doneness. [Allow 1 1/4 to 1 3/4 hours for medium rare (140°) or 1 3/4 to 2 1/4 hours for medium (155°).]
Remove meat from grill and cover with foil.
Let stand for 15 minutes before slicing. (The meat's temperature will rise 5° during standing.)
Serve the meat with sauce and, if desired, additional snipped chives.
Chef
