5 – 6 kg Harvey Beef rump
10cm chunk of ginger, ¾ grated and the rest chopped
2 long chillies, chopped
125gm butter, melted
Salt & pepper
½ bottle sweet chilli sauce
250ml beef stock
½ tblspn corn flour
½ tblspn oil
4 capsicums, sliced (colours of your choice)
1 bunch spring onions, sliced into 5cm pieces
2 bunches of Chinese veggies of your choice, sliced
Remove the meat from the fridge at least 30 minutes before you plan on cooking it. Preheat the oven to 250°. Mix the ginger, chilli and butter together and slather over the top of the rump then sprinkle with salt and pepper. Place the meat in a large baking dish and pop 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. Skim the fat from the meat juices and heat together with the sweet chilli sauce and beef stock. Make a paste with the cornflour and a little water and drizzle this in, whisking until thickened. Heat the oil in a wok and stir fry the veggies in batches until just cooked then place on a serving dish, top with the sliced beef and drizzle with the sauce.
Serves: At least 10
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