- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 590 kcal
Quick summary
“The roast beef baked in the oven on a bed of onions with herbs and beef broth is a succulent preparation with an extremely tender texture. The initial smothered cooking ensures deep moisture and a thick onion sauce to drizzle over the slices.”
What you need to know
- The 30-minute marinade with garlic, olive oil, and pepper breaks the surface rigidity and seasons the whole piece.
- The bed of onion slices with the meat broth creates aromatic steam under the aluminum foil for 1 hour.
- The final 30 minutes uncovered caramelize the top of the maminha, forming an appetizing golden crust.
Ingredients
Main
- 1,5 kg de maminha
- 4 cloves garlic, minced
- 1 large onion sliced into rings
- 1 tablespoon of salt
- 1 tablespoon of black pepper
- 2 tablespoons olive oil
- 1 cup of beef broth
- Herbs to taste (such as rosemary and thyme)
Instructions
Principal
- Pré-aqueça o forno a 180 graus Celsius.
- In a bowl, season the maminha with garlic, salt, pepper and olive oil. Deixe marinar por pelo menos 30 minutos.
- In a pan, place a bed of sliced onions.
- Place the rump roast over the onion.
- Pour the beef broth around the rump roast.
- Cover the pan with aluminum foil.
- Bake in the oven for 1 hour.
- Remove the aluminum foil and bake for another 30 minutes, or until the meat is golden.
- Remove from the oven and let rest for 10 minutes before slicing.
- Serve with side dishes of your choice.
Chef's tips
- Place the bottom sirloin in the baking pan with the thickest fat cap facing up.
- Always slice the meat against the long fibers of the tri-tip so the slices are tender to chew.
- Strain and reduce the remaining liquid with the onions at the bottom of the pan to serve as a rich side sauce.
Variations
- Add whole garlic cloves with the skin and baby potatoes to the baking dish around the meat before covering with foil.
- Brush a tablespoon of Dijon mustard mixed with a tablespoon of honey over the rump steak in the final minutes of the oven.
- Add carrot rounds and yellow bell pepper slices to the onion bed to enrich the tray's aromatic base.
Substitutions
- The beef brisket can be replaced with flank steak, sirloin center, or picanha without a thick fat cap.
- The beef broth can be replaced by half a cup of light beer with half a cup of warm filtered water.
- Fresh herbs (rosemary and thyme) can be swapped for bay leaves and fresh picked oregano.
How to store
Keep the flank steak slices with the onion broth in a closed container in the fridge for up to 4 days. Reheat in a low oven at 160°C covered with aluminum foil for 10 minutes or in a frying pan with the sauce itself.
Can it be frozen?
You can freeze the slices of brisket covered with the sauce in appropriate containers for up to 3 months. Thaw in the refrigerator the day before and heat in a covered pot over low heat until the broth bubbles.
What to serve with
It is an excellent side dish to serve with fluffy broccoli rice, rustic mashed potatoes with cheese, and crispy garlic farofa. A green leaf salad with cherry tomatoes balances the meal perfectly.
Frequently asked questions
How do I identify the correct direction of the fibers of the maminha to slice?
Observe the surface of the roast meat; the fibers change direction slightly in the tri-tip, requiring adjusting the knife to always cut crosswise.
Does the rump roast not get dry roasting for 1 hour and a half in the oven?
The use of aluminum foil sealed with the cup of broth and the onions keeps the environment moist, preventing the meat from drying out.
Can I brown the rump roast in the skillet before taking it to the baking dish?
Yes, searing the piece for 3 minutes on each side over high heat in the skillet intensifies the golden color and final flavor.
What is the ideal temperature to serve the maminha?
Serve the slices still warm, drizzled with the onion broth immediately after the mandatory 10-minute rest.
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