Roasted, rolled top rump with mustard
Roasted, rolled top rump with mustard
Preparation Time: 30 mins
Cooking Time: Approx 2 hrs
Serves: 4+
Ingredients
1.5kg Three Dales beef top rump
Salt and pepper
For the stuffing:
60g cream cheese
1 tsp Dijon mustard
1 tsp green peppercorns in brine
6 leaves, spinach
1 tsp plain flour
Instructions
- Cut the meat horizontally into three layers in a zigzag fashion, without cutting all the way through, and leaving a bit of meat still attached at the ends. Using a sharp knife, carefully cut out and discard any gristle that you come across. Season the meat well.
- To make the stuffing, put the cream cheese, mustard and peppercorns in a bowl and mash with a fork. Spread the mixture evenly between layers, adding two of the spinach leaves to each layer. Tie up the meat with string to keep the stuffing inside.
- Put the meat in a roasting tin and roast in a pre-heated oven at 250º C (500º F), gas 9, for 10 minutes. Reduce the heat to 180º C (350º F), gas 4 and continue cooking until an instant-read thermometer reads 50º C (120º F) internal temperature. Finally, increase the heat to 250º C (500º F) gas 9 again to crisp up the surface and when the thermometer registers 65º C (150º F), remove the meat from the oven and transfer to a serving platter. Let it rest for 15-20 minutes.
- To make the gravy, pour off all but one teaspoon of fat from the roasting tin and put over a medium heat on top of the stove. Add the flour and stir into the fat to make a roux. Stir in the stock and bring to the boil before serving in a sauceboat with the thickly carved meat.