Servings: people
Beef Top Rump in the Oven
Super delicious interval roasted beef top rump in the oven with red wine-simmered and baked root vegetables. A classic that you can never go wrong with!
Equipment
- Oven
- Potato Peeler
- Chef'S Knife
- Cutting Board
- Frying Pan
- Hob
Ingredients
Beef Tip Roast
- Beef Tip Roast
- Salt and Pepper freshly ground
- Rosemary
Baked root vegetables
- Potato
- Carrots
- Onion
- Rosemary
- Thyme
- Water
- Red Wine
Instructions
Beef Top Rump
- Rub the meat with salt, pepper, and rosemary.
- Place the meat in a preheated oven at 175 degrees Celsius (347 degrees Fahrenheit) (fan) for 20 minutes.
- Take the beef top rump out of the oven and let it rest for 20 minutes.
- Put it back in the oven and roast for another 20 minutes.
- Take it out of the oven, turn off the oven, and let the roast rest for 15 minutes.
Baked Root Vegetables
- Peel the potatoes and quarter them.
- Peel the carrots and cut them into suitable pieces.
- Peel the onion and cut it into wedges.
- Briefly fry the potatoes, carrots, and onions in a pan.
- Add rosemary and thyme.
- Add a bit of water and some red wine and let it simmer for about half an hour.
- Take the vegetables out of the broth and place them on a baking tray lined with baking paper.
- Place the baking tray in the oven at high heat.
- Finish by making a roux sauce from the broth left from the vegetables and meat, and serve.