82 rump recipes

Six-pound rump roast braised low and slow in four cans of beer with leeks, peppercorns, cloves, and thyme. Fork-tender, deeply savory, and designed to feed a crowd with planned leftovers all week.

Slow-roasted moose rump braised with red wine, Worcestershire sauce, and onions until fork-tender. Sealed tight and baked low and slow, this wild game roast comes with a pan gravy that practically makes itself.

Open-faced rump roast sandwich on toasted rye with Monterey Jack cheese, sweet relish, and coleslaw dressing. A quick, no-cook way to turn leftover roast beef into a satisfying lunch in 10 minutes.

Kangaroo Rump marinated in Aniseed Myrtle and Alpine Pepper served with mushrooms filled with ricotta and spinach.

Perfect for the summer, this bright cake has a delectable taste that people will remember for a long time to come.

Diaper dump porridge is a gross-out Halloween dumpling soup made with refrigerator biscuits sculpted into questionable shapes and floated in chicken broth. Three ingredients, maximum kid shock value.

Three-ingredient dump cake with any canned or fresh fruit, dry cake mix, and butter for an effortless cobbler-style dessert that bakes into golden magic.

Four-ingredient cherry dump cake with a buttery yellow cake mix crust, two cans of cherry pie filling, and a nutty crumble topping. Served warm with ice cream.

Apple dump cake layers canned apple pie filling under a butter pecan cake mix and chopped pecans, topped with sliced butter. No mixing required, five-ingredient dessert.

Thin-pounded rump steak rolled around onion strips, glazed with teriyaki sauce, and grilled into bite-sized pinwheels. A Japanese-inspired beef appetizer that's easy to make and fun to eat.

Classic Yorkshire pudding baked in real beef drippings alongside a slow-roasted rump roast. A proper British Sunday roast with puffy, golden pudding from scratch.

Three-ingredient foil-wrapped rump roast braised low and slow with onion soup mix and red wine. Fork-tender beef with a savory, wine-enriched pan sauce.

Japanese beef negimaki with thinly pounded steak rolled around scallions, glazed with teriyaki, then grilled and sliced into bite-size pinwheels. A classic three-ingredient izakaya appetizer.

Pot roast of buffalo: a lean bison rump roast larded with pork, marinated for days, then braised tender in a rich stock-and-tomato gravy. Classic wild game cookery.

Thai-style stir-fried spinach with sliced beef, fish sauce umami, and fresh tomato wedges. Quick wok cooking keeps greens vibrant and meat tender for weeknight Asian dinners.

Lard boeuf bourguignon layers thin sliced rump beef with carrots, mushrooms, and pork fatback in burgundy wine and cognac. A slow-cooked French country casserole.