5 – 6 kg Blade Beef
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 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)
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