Beef rump is the perfect cut of beef for slow roasting and is packed with flavour. You can also buy a small or larger roasting piece depending what size you need. I also love the combination of sage and thyme, especially with the selection of vegetables below. You could however substitute other vegetables such as potatoes, sweet potatoes or pumpkin as well as other herbs – maybe try oregano, mint or parsley.
Preparation and Cooking Time: 50 minutes + 15 minutes resting
850 g – 1 kg beef rump
Salt and pepper, to season
1 tablespoon olive oil
3 cloves garlic
¼ cup sage leaves
6 sprigs thyme
1 teaspoon salt, extra
½ teaspoon ground peppercorns, extra
4 baby fennel, halved
1 bunch Dutch carrots, trimmed
4 medium parsnips, peeled and halved lengthwise
1 tablespoon olive oil, extra
- Preheat oven to 130°C.
- Score the fat of the beef and season all sides with salt and pepper. Heat half the oil in a small frying pan over high heat, add beef and brown on all sides. Remove to a heavy based medium baking dish.
- Place remaining oil, garlic cloves, sage leaves, thyme, extra salt and extra ground peppercorns in a pestle and mortar. Pound until well blended, spread over browned beef and insert a meat thermometer diagonally into the beef. Place fennel, carrots and parsnips around the beef and roast for 45 minutes or until the meat thermometer reaches 70°C.
- Remove beef to serving dish and tent with foil. Increase oven temperature to 200° (180°C fan-forced) and return vegetables to oven to crisp and brown for 15 minutes, while the beef is resting.
- Serve beef thinly sliced with vegetables.
Lyndey’s Note: I highly recommend using a meat thermometer. It is a small investment in return for perfectly cooked meat, every time.