Rolled beef rump roast with red wine sauce
|1 Tbsp||Flaky sea salt|
|1.8 kgs||Beef rumps, rolled, tied to keep a good shape|
|1 to brush||Olive oil|
|1 Tbsp||Black pepper|
Red Wine Sauce
- Sprinkle the surface of the beef with the salt. Rub it in so it adheres. Place on a rack in a pan. Refrigerate, uncovered, for 24-36 hours.
- Prepare the sauce up to 24 hours ahead. Melt the butter in a heavy saucepan over medium heat. Saute the shallots, until soft. Add the brandy, rosemary and teaspoon of black pepper and cook until the liquid evaporates.
- Add the cabernet merlot and bring to the boil. Add the beef stock. Boil until reduced to 1½ cups.
- Strain through a sieve into a bowl, pressing on the solids to extract as much liquid and flavour as possible. Cool the sauce, cover and refrigerate.
- Allow the meat to return to room temperature before roasting. Preheat the oven to 200C. Brush the meat with olive oil. Season the meat all over with the tablespoon of black pepper.
- Return the beef to the rack in the roasting dish. Reduce the temperature to 180C. Roast for about 1½ hours for medium rare or until a meat thermometer inserted in the centre reaches 75C.
- Remove the meat from the oven. Cover with foil or a basin and stand for 15 minutes to allow the meat to "set".
- Meanwhile, bring the sauce to the boil and simmer for 3 minutes. Season with pepper, if required.
- Remove the string from the beef before slicing and serving with the sauce. Great accompanied with mustard and horseradish.