Slow-roasted beef rump
As long as the core temperature of the meat doesn't exceed 55C, it will stay moist and juicy.
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- 1 beef rump (3-4kg), trimmed of outer fat
- 2 tbsp extra virgin olive oil
- Salt and freshly ground black pepper
Preheat oven to 55C. Use an oven thermometer to make sure the temperature doesn't exceed it. Rub olive oil onto surface of rump and season with salt and pepper. Using
a blowtorch, brown meat all over - this is important because, otherwise, it won't caramelise in the oven's low temperature. Alternatively, sear
meat gently in a pan with some oil. Place in a roasting tray and roast for 20 hours. This will take a little foresight in planning when to eat
but the rump will hold well for an hour or two as long as the temperature is reduced to 50C or a little lower.