Slow-roasted mustard-rubbed rump cap with herbed shallot sauce

Recipe | October 12, 2020

Photo by Jason Loucas

Chef notes

The rump cap (also called culotte and picanha) is the perfect cut for roast beef, staying juicy and succulent, particularly when slow-roasted as we do here. Any leftovers are incredible for sandwiches or thinly sliced and tossed through a salad.

We love this rump with our layered vegetable bake but it’s also great with mashed potatoes or greens – think grilled broccolini or a big green salad.

PREP TIME
20 minutes
COOK TIME
3 hours and 30 minutes (plus resting)
SERVES
4-6

Ingredients


For the roasted wagyu
1½ tbsp Dijon mustard, plus extra to serve
1 garlic clove, crushed
½ lemon, finely grated rind
1.5kg (3.3 lb) Westholme rump cap (culotte), fat scored
salt flakes and freshly ground black pepper
extra virgin olive oil
baby spinach leaves, to serve

For the baked vegetables
2 tbsp butter, diced, plus extra for greasing
3 large floury potatoes, scrubbed
1 parsnip, peeled
½ butternut pumpkin, peeled, seeds discarded
½ brown onion, thinly sliced
1 cup pouring cream
1 garlic clove, crushed
1 tsp thyme, coarsely chopped

For the herbed shallot sauce
⅓ cup extra-virgin olive oil
¼ cup soft herbs, such as flat-leaf parsley, tarragon, mint and chives, finely chopped
1 tbsp red wine vinegar
3 cornichons, finely diced
2 golden shallots, finely diced
1 garlic clove, crushed
½ lemon, juice and finely grated rind

Method


Roasted wagyu

  1. Preheat oven to 100C (212F). Combine mustard, garlic and lemon rind in a small bowl and set aside.
  2. Heat a large frypan over a medium-high heat. Season rump cap with salt and pepper and rub with olive oil. Cook fat-side down in the hot pan for 4-6 minutes to brown well, turn and cook for 2-3 minutes to brown lightly.
  3. Transfer to a wire rack on a baking tray, brush thickly all over with mustard mixture and cook for 2¼ -2½ hours until internal temperature is 55C (130F) when the centre is tested with a meat thermometer. Cover loosely with foil and rest for 30-35 minutes.

Baked vegetables

  1. Grease a 25cm (10 in) square baking dish (or similar size) with butter. Very thinly slice potato, parsnip and pumpkin (use can use a mandolin). Layer vegetables and onion in alternating layers in the baking dish, seasoning generously as you go.
  2. In a small pot, bring cream and garlic to the boil, pour over vegetables, scatter with thyme and dot with butter. Cover with foil and bake while the beef cooks.
  3. While the meat rests, increase oven temperature to 200C (390F). Remove foil from the vegetable dish and bake for 25-30 minutes until golden brown and bubbling.

Herbed shallot sauce

  1. Combine ingredients in a bowl, season to taste and mix well.
  2. Serve roast beef, thinly sliced against the grain, with the vegetable bake, herbed shallot sauce and baby spinach.

    Notes
  • The fat covering the rump cap protects the meat while roasting, preventing it from drying out. Even so, it’s good to render some of the fat before roasting. Scoring and then pan-searing it is an effective way to do this.
  • Starting with room temperature meat ensures an even cook. If you can, remove the rump cap from the refrigerator two hours before cooking.
  • Floury potatoes include Desiree, Coliban, Sebago and Russet Burbank.


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