SMOKE RUMP ROAST RECIPES
ROASTED RUMP STEAK | JAMIE OLIVER RECIPES
This meal is such a fantastic reimagining of steak and chips. It allows us to truly enjoy and celebrate the rump cut as a bigger joint, and as the oven does the hard work for you, all the last-minute smoke and stress is removed from the process. This piece of steak is slightly bigger than you need, but it cooks well at this size and is worth it for the leftovers.
Yield 6 with leftovers
Number Of Ingredients 4
Steps:
- This recipe works great as a stand-alone dish, but also as a component in Jamie’s Steak night from Together – see the full collection of menus here. ON THE DAY Get the meat out of the fridge an hour before you want to start cooking it, then you can do this first stage an hour or two before you roast it. Rub the steak all over with 1 tablespoon of olive oil, then sear on every side in a screaming-hot griddle pan, or on a hot barbecue, until pleasingly bar-marked. Strip half the rosemary into a roasting tray, sit the seared steak on top, strip over the rest of the rosemary, dot and rub over the butter, drizzle with another tablespoon of oil, then season generously with sea salt and black pepper. TO SERVE Preheat the oven to 200°C/400°F/gas 6. Roast the steak on the bottom of the oven for 20 minutes for medium-rare, or 25 minutes for medium, turning halfway and basting with the juices from the tray. Remove from the oven, spoon over the balsamic, then cover with tin foil and leave to rest for 15 minutes, basting occasionally – I like to slip a tea towel under one end of the tray, so the juices naturally gather at the other end and you can easily spoon off any excess fat into a clean jam jar (for the best roasties another day). Thinly slice and serve, drizzling each portion with resting juices. The leftovers will make an epic sarnie.
Nutrition Facts : Calories 347 calories, FatContent 25.2 g fat, SaturatedFatContent 11.2 g saturated fat, ProteinContent 29.5 g protein, CarbohydrateContent 0.7 g carbohydrate, SugarContent 0.5 g sugar, SodiumContent 0.4 g salt, FiberContent 0 g fibre
BOLAR BLADE ROAST - SUPER BUTCHER
Provided by Adam Lee
Total Time 3 hours 10 minutes
Prep Time 10 minutes
Cook Time 3 hours
Yield 6
Number Of Ingredients 12
Steps:
- Pre heat oven to 160 degrees Celsius fan-forced
- Spread the onions, carrot, garlic and thyme across a large roasting tray with a roasting rack.
- Pour in the red wine and beef stock, making sure to cover the whole tray.
- Cover bolar blade with oil, season with rub making sure to cover every side.
- Place bolar blade on roasting rack, place in oven. Cook for 2 1/2 - 3 hours or until internal temp is at least 59 degrees Celsius.
- Make sure to check on the juices under the roast every hour, making sure it doesn't completely reduce by adding some water if need be.
- After roast is done, take out of oven and let rest covered with alfoil for 15 mins.
- Remove all of the liquid from baking tray along with some onion, avoiding all other solids.
- Put the butter and flour into a saucepan, bring together over low heat, slowly introduce roasting liquids, simmer on low until thickens.
- Season to taste.
Nutrition Facts : ServingSize 6
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