Harvey Beef Rump | Bunbury Farmers Market

Ginger Beef with Sweet & Sour Veggies

Ingredients:
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

Method:
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

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Guinness Braised Rump

Ingredients:
2 kg Harvey Beef rump, sliced into steaks or large pieces
2 tblspns olive oil
4 medium brown onions sliced thickly
4 tblspns plain flour seasoned with salt and pepper
2 cans Guinness
2 tblspns tomato paste
2 tblspns Worcestershire sauce
500ml beef stock

Method:
Preheat oven 180°. Warm the olive oil in oven proof pan, then cook onion over low heat until beginning to caramelise. Place seasoned flour in a plastic bag and add meat shaking to coat. Gradually add meat to the pan cooking until browned then pour in first can of Guinness stirring to deglaze pan. Add second can of Guinness, tomato paste and Worcestershire sauce. Pour over half the beef stock so the meat is covered, adding extra during cooking time if need be. Cover and bake for 2 hours or until tender. Remove cover and allow to reduce slightly, approx 15 minutes. Serve with mash and a green vegetables.

Serves: 4-6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.

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Stuffed Rump Roast

Ingredients:
5 – 6 kg Harvey Beef rump
250gm dried figs, chopped
250gm fresh dates, chopped
½ bag baby spinach
1 cup Cape Naturaliste Farms caramelised balsamic glaze
Olive oil
Salt & pepper

Gravy:
40 grm butter
2 garlic cloves, crushed
1 tblspn cornflour
1 tblspn Cape Naturaliste Farms caramelised balsamic glaze
1 tblspn Chopped Parsley
1 ½ Cups Chicken Stock

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 250°. Combine the figs, dates, spinach and balsamic together. Cut a pocket in the side of the rump and stuff it with the fig mixture. Rub the top of the meat with olive oil and season with salt and pepper. Place into an oven bag and then onto a baking tray and roast for 30 minutes before reducing to 180° for 2 ½ hours. Serve with gravy and roast vegetables.
Gravy – Melt butter and whisk in cornflour. Add chicken stock and simmer whilst stirring until thickened before adding balsamic. Allow 250gm of meat per person.

Serves: Serves many (250gm of meat per person is recommended)

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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