Roast Rump with Tamil Crust (#Upwards)

Roast Rump with Tamil Crust

This inspired recipe (I don’t truly know how I came upon it) is definitely meant for a very special occasion. You will want to visit your butcher to ask for a whole rump. And then take Upwards of a day before to marinate it. Carefully carve and serve on a warmed platter.

Beef Rump

1 ½ kg beef rump, preferably with some fat

3 onions, peeled and cut into wedges

2 Tbsp olive oil

Tamil Marinade

3 tsp coriander seeds

2 tsp cumin seeds

1 star anise

5 cloves

1 tsp dried rose petals (optional)

2 tsp fine cinnamon

1 tsp chili flakes

75g ginger

6 cloves garlic

1 large handful (60g) of soft herbs e.g. A mix of parsley, coriander, dill, fennel

75ml sunflower oil

1/2 cup lemon juice

2 Tbsp lime juice

3 tsp salt

3 onions, halved through the root and then cut into wedges.

For the gravy

Remaining marinade, usually 1 ½ cups

60g Jaggery Palm sugar

3 Tbsp red wine vinegar

Salt and pepper to taste

To serve

10g Italian parsley, chopped

½ cup Pangrattato (optional)

Make the marinade by grinding the coriander seeds, cumin seeds, star anise and cloves in a spice grinder or Nutri bullet until fine. Add the ground cinnamon, rose petals (if using) and chili flakes. Set aside.

Put the ginger, garlic, and herbs into the food processor and blend to a paste. Add the reserved spices. Blend. Add the lemon and lime juice. With the motor running, drizzle in the oil to form a paste.

With a sharp knife, make insertions in the rump and spread the paste into these cuts and all over the joint. Cover and leave in the fridge for 24 hours. Turn the meat to make sure all parts of the rump get a good coating of marinade.

Allow the rump to come to room temperature.

Preheat the oven to 200°C

Lay the onion wedges in a roasting pan and drizzle with the olive oil. Remove the meat from its marinating dish reserving as much marinade as possible. Place the joint on top of the onions and put the roasting tin in the oven.

Roast for 1 hour for medium rare. Roast for 1 ¼ hours for medium (core temperature 60 – 65°C).

Remove the meat to a warmed platter and surround with the roasted onion wedges. Cover with foil and rest for 25 minutes.

Serve with the herbs and a scattering of Pangrattato (if using)

The Gravy

In a medium sized pot, add the reserved marinade together with any juices from the roasted rump. Bring to a slow simmer in a medium saucepan along with the palm sugar and red wine vinegar. After 2 minutes, remove from the heat. Serve alongside the roasted rump