Name: Roasted beef rump with spring onion and coriander sauce
Prep time: 24 min
Cook time: 60 min
Total time: 84 min
Yield: 6
Ingredients: 1kg piece beef rump roast; 2 Tbsp extra virgin olive oil; Crispy roti and sliced qukes, to serve; MARINADE; 1/4 cup smooth peanut butter; 1/4 cup premium soy sauce; 1/4 cup oyster sauce; Sea-salt flakes and freshly ground black pepper, to season; SPRING ONION AND CORIANDER SAUCE; 3 spring onions, roughly chopped; 11/2 cups coriander leaves, plus extra sprigs, to serve; 1 large clove garlic, roughly chopped; 1 long green chilli, roughly chopped; 2 Tbsp peanut oil; 2 Tbsp lime juice, plus extra wedges or halves, to serve; 1 Tbsp rice vinegar; 1 Tbsp brown sugar

This beef roast rump recipe will become a family favourite. Not only is it healthy, but there’s minmal effort for the chef of the house to whip this up.

Put everything on the table, and then you and your family or guests can fill and build your own roti, adding as much rump roast and yummy sauce as y like!

In addition to the cooking times mentioned above, this recipe requires overnight marinating.

Ingredients

1kg piece beef rump roast

2 Tbsp extra virgin olive oil

Crispy roti and sliced qukes, to serve

MARINADE

1/4 cup smooth peanut butter

1/4 cup premium soy sauce

1/4 cup oyster sauce

Sea-salt flakes and freshly ground black pepper, to season

SPRING ONION AND CORIANDER SAUCE

3 spring onions, roughly chopped

11/2 cups coriander leaves, plus extra sprigs, to serve

1 large clove garlic, roughly chopped

1 long green chilli, roughly chopped

2 Tbsp peanut oil

2 Tbsp lime juice, plus extra wedges or halves, to serve

1 Tbsp rice vinegar

1 Tbsp brown sugar

Method

For Marinade, combine peanut butter and sauces in a bowl. Season with pepper (marinade will be really thick).

Put beef in a glass or ceramic dish. Rub all over with marinade. Cover and refrigerate for 6 hours or overnight.

Preheat oven to 180°C fan-forced (200°C conventional). Drizzle oil into the base of a roasting pan. Wipe the excess marinade off the beef and put in pan. Roast beef for 40 minutes (rare), 50 minutes (medium), or 60 minutes (well done). Remove from oven, rest, loosely covered with foil for 20 minutes.

Meanwhile, for Spring onion and coriander sauce, put onion, coriander, garlic and chilli in a blender. Blend until finely chopped. Add oil, juice, vinegar and sugar. Blend until smooth and combined. Season with salt.

Slice beef thinly. Serve with roti, qukes, extra coriander, lime wedges and spring onion sauce.

What is a beef rump roast good for?

A beef rump roast is good for roasting, braising, or slow cooking. It’s often used for dishes like pot roast, where the longer cooking time helps tenderise the meat.

Does rump roast get more tender the longer you cook it?

Cooking a rump roast for an extended period using slow cooking methods, such as braising or a slow cooker, can help break down the collagen in the meat, making it more tender. Here are some great slow cooker recipes.

How do I cook a beef roast without drying it out?

Consider using lower heat and longer cooking times to prevent a beef roast, including rump roast, from drying out. Additionally, searing the meat before roasting can help lock in moisture. Using a meat thermometer to monitor the temperature and removing the roast from the oven when it reaches the desired temperature can also prevent overcooking.