This is a Korean BBQ-inspired beef rump, marinated in a sweet, garlicky pear-based mix and roasted low and slow, then blasted hot for that caramelised crust. Juicy, rich and the perfect hero dish at any lunch or dinner.
Category
Dinner
Servings
6-8
Prep time
15 minutes
Cook time
55 minutes
This is a Korean BBQ-inspired beef rump, marinated in a sweet, garlicky pear-based mix and roasted low and slow, then blasted hot for that caramelised crust. Juicy, rich and the perfect hero dish at any lunch or dinner.
Ingredients
- 1 Asian pear, chopped
- 2 shallots, chopped
- 4 cloves garlic, chopped
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1½ tbsp soy sauce
- 1½ tbsp brown sugar
- 1 tsp sea salt
-
2kg beef rump cap (picana)
Directions
To make the marinade, combine the pear, shallots, garlic, sugar, vinegar, soy sauce, sesame oil, and salt in a blender. Puree until smooth.
- Place beef rump in a large bowl or ceramic dish and rub all over with marinade.
- Cover and refrigerate for 2 to 24 hours to marinate.
- Preheat the oven to 180°C fan force (355°F). Transfer beef to a heavy-based roasting pan and make sure you get all the marinade as well.
- Roast the beef for 45-50 minutes, until the internal temperature reaches 45-48°C (113-118°F) for medium rare.
- Increase oven temperature to 220°C fan force (430°F). Cook beef for a further 5 minutes, to caramelise the cap.
- Rest the beef for 25 minutes.
- Carve beef against the grain into thick slices to serve and sprinkle with some sea salt.
