Ingredients
1kg piece beef rump
2 tsp mustard powder
1 tsp plain flour
½ tsp ground allspice
Sea-salt flakes and freshly ground black pepper, to season
12 small potatoes, halved
4 large carrots, peeled, chopped
4 sticks celery, chopped
12 eschalots, peeled
12 cloves garlic, halved
2 sprigs rosemary
2 Tbsp extra virgin olive oil
2 Tbsp honey
1 Tbsp apple cider vinegar
Watercress sprigs, to garnish
Gravy, to serve
Method
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Preheat oven to 220°C fanforced (240°C conventional). Use a small sharp knife to score the silver skin of beef in parallel lines. Mix mustard powder, flour and allspice in a small bowl and season generously. Rub mixture all over beef then set aside for 20 minutes to marinate.
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Cook potatoes in a microwave-safe bowl, uncovered, in the microwave on medium-high/70% for 10–12 minutes (depending on your microwave) or until tender. Allow to cool slightly, then put in a large bowl with vegetables, garlic and rosemary. Pour over ½ of the oil, honey and vinegar, and toss to coat.
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Drizzle beef with the remaining oil, then put on a large oven tray along with veg mixture. Cook for 20 minutes, then reduce heat to 180°C and cook for a further 1 hour for medium. (Reduce cooking time by 10 minutes for mediumrare and add 10 minutes for medium-well done.)
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Cover beef and veg loosely with foil for 20 minutes to rest, then carve beef into generous slices. Garnish with watercress. Serve with veg and gravy.