Cuadril / Rump Steak

Authorscoutmaster
DifficultyBeginnerCategory

Also known as Cuadril, this cut is for everyday cooking in Argentina, the classic rump is nothing to write home about but is nevertheless a thick, meaty cut of reasonable quality.

Yields1 Serving
Prep Time20 minsCook Time1 hr 5 minsTotal Time1 hr 25 mins
Main Ingredients
 2 cloves of garlic
 1 chopped carrots
 1 chopped toamto
 ½ chopped green pepper
 2 tbsp cooking oil
 23 lbs rump roast
 14 russet potatoes
 ½ chopped onion
Directions
1

Create a sofrito of your choice in this example I simply use garlic, onions, carrots, green pepper and tomatoes in olive oil.

2

Season the beef to your liking I simply add salt and some complete seasoning. Rump roast has plenty of fat I personally don't trim much of it as it helps develop a delicious gravy,

3

MEDIUM dutch oven 14 coals above and 16 below this is a very slow cook. After 45 minutes open the oven and slice the roast in halt before cooking for another 20 mins.

4

Serve with mashed potatoes or rice or just with those juicy baked potatoes. Enjoy!

Ingredients

Main Ingredients
 2 cloves of garlic
 1 chopped carrots
 1 chopped toamto
 ½ chopped green pepper
 2 tbsp cooking oil
 23 lbs rump roast
 14 russet potatoes
 ½ chopped onion
Cuadril / Rump Steak
IngredientsDirections

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Nutrition Facts

0 servings

Serving size

4 oz

Amount per serving
Calories220
% Daily Value *
Total Fat 14g18%
Saturated Fat 5g25%
Cholesterol 70mg24%
Sodium 60mg3%
Total Carbohydrate 12g5%
Protein 23g
Vitamin C 2mg3%
Calcium 2mg1%
Iron 10mg56%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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