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Beef Rump Roast

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Beef Rump Roast

 

For as long as I can remember, my mother has been fixing the perfect rump roast. It is by far my favorite meal. Served with rice and gravy, I am one happy camper. I love mine rare. Lately I have been fixing one on Sunday. Servings 4

 

#

1 (4 lb) rump roast (room temp.)

3 garlic cloves

1 Tbsp salt

1 Tbsp pepper

1 onion

1 cup red wine or water

 

For the Red Wine Sauce:

50 g Butter

¼ cup Shallot, finely chopped

2 cups Beef stock

1 sprig Rosemary

3 Tbsp Brandy

1 tsp Freshly ground black pepper

1 cup red wine e.g. Cabernet Merlot

*

 

Prep the roast by making 4-5 slits in the roast and filling the holes with salt, pepper and 1/2 of a clove of Garlic.

Now Salt and Pepper the rest of the roast.

Rub it in so it adheres. Place on a rack in a pan.

Refrigerate, uncovered, for 24-36 hours.

 

Prepare the sauce up to 24 hours ahead.

Melt the butter in a heavy saucepan over medium heat.

Saute the shallots, until soft.

Add the brandy, rosemary and teaspoon of black pepper and cook until the liquid evaporates.

 

Add the wine and bring to the boil.

Add the beef stock and boil until reduced to 1½ cups.

 

Strain through a sieve into a bowl, pressing on the solids to extract as much liquid and flavour as possible.

Cool the sauce, cover and refrigerate.

 

Allow the meat to return to room temperature before roasting.

Pre-Heat the oven to 500 F°.

 

Brush the meat with (olive) oil.

Season the meat all over with the tablespoon of black pepper.

 

Put the Roast in the oven and sear for 30 minutes.

Then add the wine/water, the chopped onion and reduce the temperature to 275 F°.

Roast for about 1 hours for medium rare or until a meat thermometer inserted in the centre reaches 170F°.

 

Remove the meat from the oven.

Cover with foil or a basin and stand for 15 minutes to allow the meat to "set".

 

Meanwhile, bring the sauce to the boil and simmer for 3 minutes.

Season with pepper, if required.

 

Remove the string from the beef before slicing and serving with the sauce.

 


 

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