5 – 6 kg Harvey Beef Rump
8 cloves garlic, halved lengthways
Salt & pepper
4 onions, cut into large chunks
Gravy powder or 1-2 tblspns of flour
Remove the meat from the fridge at least 30 minutes before you plan on cooking it so that it can come to room temperature. Preheat the oven to 250°. Place the rump in a large baking dish with the onions and make 16 cuts over the top and sides of the roast with a small paring knife. Stuff these incisions with half a garlic clove and a piece of butter. Place the baking tray into the hot oven for 30 minutes before reducing the temperature to 200°. Bake for 2½ hours then remove from the oven, wrap securely with foil and put aside to rest in a warm place for one hour to finish cooking. Make a gravy with the onions and meat juices using either gravy powder or flour. Carve and serve with the gravy and roasted vegetables.
Serves: Many (250gm of meat per person is recommended)
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