1.5kg Harvey Beef rump, sliced into steaks or large pieces
2 tblspns butter
2 tblspns plain flour
1 litre beef stock
1tsp cracked pepper, or more to taste
1 cabbage, cored and sliced
2 leeks, washed thoroughly and sliced
1 fennel, halved and sliced
1 tblspn olive oil
75gm butter, chopped
Salt & pepper
6 slices of bacon, chopped
For the steak, melt the butter in a pan and cook the flour for 2 minutes, stirring regularly. Pour in the beef stock whisking constantly and cook until thickened making sure to stir it regularly. You don’t want the gravy to be too thick – aim for the consistency of pouring cream – so if necessary add a little water to thin. Place the rump into a baking dish, pour over the gravy then cover with baking paper and foil. Place into a 180° oven and cook for 3 hours, or until tender. Serve with mashed potato and your favourite vegetables or the braised cabbage side.
To make the braised cabbage, place the vegetables, oil, butter, salt & pepper into a large baking tray, cover with baking paper and then foil and place into a 180° oven for 1 hour. Discard the foil and paper, scatter over the bacon and place back into the oven for 30 minutes.
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: