Ingredients:
5 – 6 kg Blade Beef
8 cloves garlic, halved lengthways
125gm butter
Salt & pepper
4 onions, cut into large chunks
Gravy powder or 1-2 tblspns of flour
Method:
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 220°. 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 oven for 30 minutes before reducing the temperature to 180°. Bake for 2½ – 3 hours till cooked to your liking (Allow ½ hour per 500gm). Remove from the oven, wrap securely with foil and put aside to rest in a warm place for at least ½ hour to 1 hour. 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: Serves many (250gm of meat per person is recommended)
Note:
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