Beef rump roast

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

Ingredients

Beef

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

Gravy

• Instant gravy
• Boiling water

Vegetables

• Frozen vegetables
• Cooking sherry
• Butter
• Cream

Instructions

Beef

• 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.

Gravy

• 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.

Vegetables

• 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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