So last night I decided that I would do a roast beef using the Prime Rump that we have on special this week. Normally you would buy rump sliced but if you ask the butcher he’s more than happy to cut you a chunk to roast. The piece he cut for me was 1.8kgs. Rump is not traditionally something you use to roast but it works great because it can be cooked reasonably quickly.
Normally in my house there’s is always a terrible amount of wasted food. There’s only two of us but I’m so used to cooking for 6 from when I was living at home. I always feel so bad about throwing away perfectly good food. So I’ve started turning one meal into two. We now have minimal waste and I don’t have to cook after a long day at work.
So here’s the first recipe using my rump roast.
Ingredients:
1.8kg rump roast
2 large garlic cloves
3 sprigs of fresh thyme
1 tablespoon seeded mustard
1 whole onion
salt & pepper
Olive Oil
Method:
1. Preheat oven to 170c.
2. Slice garlic and pick thyme. Use a knife and make slits in the top of your rump, insert garlic and thyme into these slits. You can make as little or as many slits as you like, I do mine approx 2cms apart. Season with salt and pepper.
3. Slice onions and arrange on the base of your baking dish. Place the Rump on top of the onions (I always use onions sliced like this when I roast to keep the meat off the bottom of the dish. It adds great flavour also). Spread mustard evenly over the top of your roast.
4. Spray with a little olive oil. Place in oven. Cook for approximately 2.5 to 3 hours.
About 2hrs in I added the vegetables to the baking tray. You can use whichever vegetables you and your family like. I also served my roast beef with Yorkshire puddings and lashings of gravy.
I only slice approximately a third of my roast, just enough for dinner, and the rest goes into my second recipe. Stay tuned for that one tomorrow.