Make sure your Christmas presents arrive on time! See gifting options here and then check the cut off dates for your area.

Maggie Beer

Cabernet roasted beef rump

Cabernet Roasted Beef Rump

Cabernet roasted beef rump

Step 1: Bring rump to room temperature and season with sea salt, freshly cracked pepper and Extra Virgin Olive Oil.

Step 2: Stud the rump with the Cabernet Paste and rosemary by pushing the tip of a knife blade approximately 2 centimetres into the meat every 3 centimetres or so across the top of the roast. Then with your fingers, push a baton of Cabernet Paste and a sprig of rosemary into each incision. You won’t end up using all of the cabernet paste in the meat but will include it in the sauce.

Step 3: Preheat the oven to 180C. Place the rump on a roasting rack and cook for approximately 50-55 minutes for a medium roast. Rest the meat in a warm place for 25 minutes before carving.

Step 4: In the meantime, make the cabernet sauce. Combine the stock, remaining chopped Cabernet Paste and pink peppercorns. Reduce to 2/3 cup and serve separately to be passed around with the meat after it is carved.

Ingredients

  1. 1.0kg rump
  2. 0g To taste salt flakes
  3. 80g 1/3 cup Cabernet Paste
  4. 4 Sprigs fresh rosemary

Cabernet Sauce

  1. 40g Remaining Cabernet Paste
  2. 500ml 2 cups stock

Cabernet Roasted Beef Rump appears in

Add to your favourites
Your basket Your basket   Check out