If you're a fan (as we are) of a rump steak then how about a rump roast!? This cut has some of the best flavour and makes a superb roast.
This recipe is very simple and lets the taste of the wonderful 100% pasture fed beef be the start of the table.
Serves 6-10 (depending on how much you want for leftovers)
2 tsp plain flour (gluten free if preferred)
2 tsp mustard powder
2kg Ethical Butcher 100% pasture fed beef rump roast
2 onions, cut into 8 wedges
1kg carrots, halved lengthways
For the gravy
1 tsp plain flour (gluten free if preferred)
1 bottle Spring Broth Beef Tea (stock)
Heat oven to 240C/220C fan/gas 9.
Mix 2 tsp plain flour and 2 tsp mustard powder with some seasoning, then rub all over the 2kg beef top rump joint.
Put onions cut into 8 wedges, and carrots, halved lengthways, into a roasting tin and sit the beef on top, then cook for 20 mins.
Reduce oven to 190C/170C fan/gas 5 and continue to cook the beef for 30 mins if you like it rare, 40 mins for medium and 1 hr for well done.
Remove the beef and carrots from the oven, place onto warm plates or platters and cover with foil to keep warm.
Let the beef rest for 30 mins while you turn up the oven to cook your Yorkshire puds and finish the potatoes.
For the gravy, put the tin with all the meat juices and onions back onto the hob.
Stir in 2 tbsp plain flour, scraping all the stuck bits off the bottom of the tin. Cook for 30 seconds, then slowly stir in the bottle of Spring Broth and the same volume of boiling water by rinsing out the jar, add slowly stirring with a whisk to remove all of the juices from the bottom of the pan
Bubble to a nice gravy, season, taste and season if required then serve with the beef, carved into slices, carrots and all the other trimmings.