Roasted Australian Beef Rump

Beef up your Christmas menu with the hulking Roasted Australian Beef Rump. Executive chef Eric Neo recommends the rump – despite its status as a secondary cut – for its intense flavour and texture. Serves 10 Prep time 10 minutes + 6 hours of marination Cook time 1 hour 20 minutes

chef’s special blend

• 50g paprika powder • 10g chilli powder • 100g salt • 20g sugar • 10g black pepper, crushed • 20g dried mixed herbs (oregano, thyme, rosemary) • 30g chicken powder • 20g garlic powder • 5g nutmeg powder • 10g aniseed powder In a mixing bowl, mix all the ingredients together. Set aside.

roasted Australian beef rump

• 5kg Australian beef rump, trimmed • chef’s special blend • 2 onions, chopped • 2 celery, chopped • 2 carrots, chopped • 30g garlic, finely chopped • 30g shallots, blended • 80g Dijon mustard • 100ml olive oil • 2 sprigs of fresh thyme On a large tray, marinade the Australian beef rump with chef’s special blend. Pop the tray in the refrigerator and allow it to chill for 6 hours. On a baking tray, lay onions, celery and carrots before placing the beef rump on top. Bake it for 60 minutes at 140ºc. Then turn up the temperature to 170ºc and bake for another 20 minutes. Once done, allow the beef rump to rest for 30 minutes.

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