1 x 5kg whole Rump Roast
½ cup of fresh chopped basil
1 knob of butter melted
Splash of oil
1 tablespoon of garlic chopped
1 tablespoon Dijon Mustard
Salt and freshly ground pepper to taste
1 large oven bag
1 litre of beef stock
Splash of cream
½ cup red wine
Gravox powder to thicken the stock (made into a paste with water.)
1 jar baby capers
Pre heat the oven to 180 degrees. Rub the rump with the butter, oil, basil, garlic and mustard mix and season well with salt and pepper. Place in the bag and seal. Roast in the slow oven for 4 hours.
Remove the beef; drain the pan juices into a pot and let the rump rest, coved in foil, while making the gravy.
In a large pot add the pan juices to the stock and wine and bring to a simmer. Add the gravox paste to the mix whisking constantly until it thickens. Add the peppercorns, capers and cream, but do not boil..
Carve the rump roast and serve with the gravy and some favourite roast vegetables.
Serves: 10 to 15 adults.
For more recipes & cooking tips, please see Darryl, Terri or Amanda at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: