Beef rump roast

The full recipe and story can be found at Yummy Lummy.

Beef rump roast ready to be sliced with a Dick butchers knife



  • Beef rump roast
  • Iodised salt (rock salt)
  • Black whole peppercorns


  • Instant gravy
  • Boiling water


  • Frozen vegetables
  • Cooking sherry
  • Butter
  • Cream



  • Unwrap the beef and dry it with absorbent paper.
  • Rub freshly ground salt and pepper (in a mortar with a pestle) all over the meat and fat.
  • Let it dry brine in the refrigerator uncovered for up to 24 hours.
  • When it’s ready to cook dinner turn on the toaster oven and heat it to 180 °C.
  • Insert the wireless meat thermometer into the thickest part of the meat.
  • Cook the meat until the centre reaches 57 °C for a medium rare cook.
  • Remove the roast from the toaster oven and brown the fat with a torch.
  • Allow the meat for rest somewhere warm.


  • Boil a kettle of water.
  • Add a tablespoon of instant gravy powder into a mug and have a small whisk ready.
  • Pour in the boiling water and whisk until the gravy is thick and to your liking.


  • Toward the end of the beef cooking period heat up a skillet and add a little Queensland nut oil and butter and then some frozen vegetables of your choosing.
  • Cook until the vegetables are soft.
  • Splash in a little cooking sherry and cook off and then add in a dash of cream.
  • Season to taste with salt and pepper.

Plating up bit

  • With a sharp knife, slice the beef rump roast and keep aside enough for lunch meat.
  • Put the sliced beef on the dinner plate and add the vegetables.
  • Spoon the gravy over the meat and vegetables.






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