Whether it's Christmas or just a Sunday, roast beef is always a popular dish and here's how I take mine to the next level. In this classic recipe, I've added a spice blend to give it lot of flavour and paired with a classic french sauce called sauce verte.
Category
Lunch
Servings
6
Prep time
24 hours
Cook time
2 hours 10 minutes
Whether it's Christmas or just a Sunday, roast beef is always a popular dish and here's how I take mine to the next level. In this classic recipe, I've added a spice blend to the rump cap (picanha) give it lot of flavour and paired with a classic french sauce called sauce verte.
Shout out to Jack and Will from Fallow for the kombu seasoning recipe!
Ingredients
- 2kg beef rump cap (picanha)
- ¼ cup ground toasted Kombu
- 1½ tbsp smoked paprika
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp cayenne
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp sea salt
- 1 tsp ground black pepper
- 1 tsp MSG
- 1 bunch basil, leaves picked
- 1 bunch mint, leaves picked
- 1 bunch tarragon, leaves picked
- 1 bunch parsley, leaves picked
- 1 tbsp dijon mustard
- 60g (¼ cup) creme fraiche
-
juice of 1 lemon
- 125ml (½ cup) olive oil
-
sea salt, to season
Kombu Seasoning
Sauce Verte
Directions
Prep the beef
Trim any excess silverskin from the beef and trim back the fat cap if too thick.
- Combine all the ingredients for the kombu seasoning in a small bowl and mix well.
- Place the beef on a wire rack over a tray and rub the kombu seasoning onto all sides.
- Set aside in the fridge uncovered overnight.
Pre-cook the beef
Preheat a hooded BBQ (or oven) to 100°C, with one burner turned onto low.
- Place the beef, fat cap side down, on the resting rack the furthest away from the heat, but with the thicker end of the beef towards the heat.
- Close the lid and cook for 2 hours, until the internal temperature reaches 48°C (check with a meat probe after 1 hour).
- Remove from the BBQ and transfer to a wire rack over a tray. Cover with a piece of baking paper then wrap the tray in foil.
- Place the beef in an esky and rest for at least 2 hours, or up to 5 hours.
Make the sauce verte
Combine all the herbs, mustard, creme fraiche, lemon juice and olive oil in a blender. Season with salt and blend until smooth.
Sear the beef and serve
Preheat the BBQ flat plate over high heat. Remove the beef from the esky and unwrap.
- Place the beef, fat cap side down, on the plate and cook with the lid down for 2 minutes, until well seared, then turn over and cook the underside with the lid closed. Cook for a further 2-3 minutes, until well seared on all sides.
- Transfer the beef to a wire rack over a tray and rest for a few minutes until it’s cool enough to handle.
- Carve the beef into slices and serve with the sauce verte on the side.
Recipe notes
Kombu seasoning
The Kombu seasoning mixture comes from the team at Fallow restaurant and works well with seafood, vegetables, red meat or simply sprinkled on fried chips.
Cook support
Using a solid esky to rest the beef will allow it to retain its heat and its juices before finishing and serving, thus maximising your flavour.
Sourcing
Your local butcher can supply a whole rump cap to you, but an alternative could be tri-tip or top sirloin, or a bolar blade roast for a more budget alternative.
Substitutions
We used a homemade Kombu seasoning from the team at Fallow restaurant for this recipe, but you could use your favourite steak seasoning mix, be it smokey, spicy or Texan.
Method
You can pre-cook the rump in an oven set to 100°C if you do not have a hooded BBQ. You can then sear the rump on the BBQ or in a cast iron skillet to finish it.
Carving
Carve thin slices against the grain of the beef so it’s lovely and tender to eat. If you’re not going to eat it all in one sitting, don’t carve it all to help it to last longer in the fridge.
Storage
Any leftover beef can be stored in an airtight container and refrigerated for up to 5 days.
