ROSEMARY ROASTED RUMP OF BEEF
I love the weekends who doesn’t! For me it means having the time to slowly potter around my kitchen, relax reading recipes, planning meals – basically feeding my cooking obsession. But it also gives me the time to cook big bits of meat and scratch my head a lot, whilst making pen to paper calculations to achieve the perfect medium for a roast beef(and lots of internet research about rump of beef cooking times). Like this cut that I served for a big Sunday lunch – big in size as opposed to big in people.
I believe for everyone there is always the worry for around overcooking a big roast because you can’t reverse the process. If it is undercooked, you can shove it back in the oven, in reverse however if overcooked it is good for the bin and food waste is a tragedy. (This situation would most likely make me cry so I had to get it right). The timing I suggested in the recipe are a guide but I highly recommend purchasing a meat thermometer so there really is little room for error.
For weekend gathering food occasions, I always buy meat from my local butcher – Grahams in East Finchley. http://grahamsbutchers.com/. Their meat is top notch, it’s organic and sourced from wonderful farms with happy cows resulting in some damn fine tasting beef. If ( and I totally understand) this is too pricey the supermarket will offer a cheaper non-organic alternative.
This is the kind of recipe that requires really no cooking skill, more than just turning on the oven. It is a recipe that does all the hard work for you, but produced a show-stopping result. As a final side note, all those delicious juices that flow from the beef as it cooks with the fat save for your gravy. It’s liquid gold and that’s why I sit the beef on the veg and wine.
So Happy roasting and most importantly happy eating.
- 1.6kg Rump of beef
- 5 sprigs of rosemary
- Lashings of sea salt – or smoked sea salt
- Lashings of cracked black pepper
- 1 red onion, peeled and roughly chopped
- 1 carrots roughly, roughly chopped
- 4 celery sticks, roughly chopped
- 1 cup of red wine
- Olive oil
- Pre-heat your oven to 200oc, 215 if it isn’t fan assisted.
- Now liberally season the roast beef, and then place the rosemary skewers under the string, if your comes with string. Otherwise just scatter on the base of the roasting tray.
- In a high-sided roasting tray, place the veg, red wine and sit the beef on top.
- Place the beef fat side up onto the veg.
- Place in centre of oven and roast for 20 minutes then reduce the temperature to 170 oc then continue roasting for 15 minutes per 500g reaching a core temperature of minimum 54 oc. So I cooked my mine 45 – 50 minutes.
- When the meat is cooked, remove from the oven. I use a meat thermometer to ensure that the meat is medium. Touching it, so it is springy will also indicate it doneness.
- Remove from oven and pop onto a roasting tray and cover with foil. Let it rest for a minimum of 20 minutes before carving, leaving the roasted vegetables in the tray for the gravy.
- For the gravy, remove the rosemary from the pan and discard. Make up some beef stock, and place in a pan. Pour in the veg and roasting juices. Simmer for 10 minutes, then sieve and thicken to your desire. Either add a cornflour slurry, or mix together butter and flour in a bowl and then add into the gravy, whisk until smooth.
- Now carve your beef, and eat immediately.