• 8servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, C
MineralsCopper, Natrium, Chromium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2-3kg piece "rostbiff" cut, (beef rump without cap)

  2. 3 cloves garlic

  3. 2 tablespoons lemon rind, finely grated

  4. 2 tablespoons fresh thyme, picked

  5. 2 teaspoons sea salt

  6. 1 teaspoon black pepper, freshly ground

  7. 3 tablespoons olive oil

  8. A meat thermometer is necessary for this recipe

Instructions Jump to Ingredients ↑

  1. Remove rump from refrigerator and bring to room temperature (1-2 hours) before cooking. Pre-heat oven 230C fan-forced.

  2. Place garlic, lemon rind, thyme, salt and pepper in mortar and pestle; pound to a paste. Mix in olive oil. Rub mixture into beef rump.

  3. Place rump on a wire rack in a shallow roasting pan. If you don't have a wire-rack, split a large carrot into quarters lengthways and use as trivet.

  4. Cook the rump for 20 minutes at 230C, then reduce heat to 110C and cook for 2-2½ hours until a meat thermometer registers 58C-60C (medium rare) or as desired.

  5. The roast is done when the temperature in the centre of the roast reaches, 49C-52C for rare, 55C-60C for medium rare, 63C-66C for medium, and 68C-74C for well done.

  6. Remove roast from oven, put in a warm place and rest meat (10-15 minutes) before slicing.


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