Ingredients
1.0kg rump
0g salt flakes
80g Cabernet Paste
4 Sprigs fresh rosemary
Cabernet Sauce
40g Cabernet Paste
500ml stock
1 tspn pink peppercorns
1.0kg rump
0g salt flakes
80g Cabernet Paste
4 Sprigs fresh rosemary
Cabernet Sauce
40g Cabernet Paste
500ml stock
1 tspn pink peppercorns
Join Maggie's Food Club
Become part of a wonderful community of discerning food lovers. It's completely free!
Join Maggie's Food ClubBy subscribing you agree to with our Privacy Policy.
Methods
1
Bring rump to room temperature and season with sea salt, freshly cracked pepper and Extra Virgin Olive Oil.
2
Stud the rump with the Cabernet Paste and rosemary by pushing the tip of a knife blade approximately 2 centimetres into the meat every 3 centimetres or so across the top of the roast. Then with your fingers, push a baton of Cabernet Paste and a sprig of rosemary into each incision. You won’t end up using all of the cabernet paste in the meat but will include it in the sauce.
3
Preheat the oven to 180C. Place the rump on a roasting rack and cook for approximately 50-55 minutes for a medium roast. Rest the meat in a warm place for 25 minutes before carving.
4
In the meantime, make the cabernet sauce. Combine the stock, remaining chopped Cabernet Paste and pink peppercorns. Reduce to 2/3 cup and serve separately to be passed around with the meat after it is carved.
1
Bring rump to room temperature and season with sea salt, freshly cracked pepper and Extra Virgin Olive Oil.
2
Stud the rump with the Cabernet Paste and rosemary by pushing the tip of a knife blade approximately 2 centimetres into the meat every 3 centimetres or so across the top of the roast. Then with your fingers, push a baton of Cabernet Paste and a sprig of rosemary into each incision. You won’t end up using all of the cabernet paste in the meat but will include it in the sauce.
3
Preheat the oven to 180C. Place the rump on a roasting rack and cook for approximately 50-55 minutes for a medium roast. Rest the meat in a warm place for 25 minutes before carving.
4
In the meantime, make the cabernet sauce. Combine the stock, remaining chopped Cabernet Paste and pink peppercorns. Reduce to 2/3 cup and serve separately to be passed around with the meat after it is carved.
