Roasted Beef Rump Cap - Chef Recipe by Richard Ousby

Roasted Beef Rump Cap - Chef Recipe by Richard Ousby


Ingredients

Chimichurri:

50 g basil leaves, picked
50 g flat parsley leaves, picked
10 g tarragon leaves, picked
10 g green chilli, seeds removed and roughly chopped
5 g salt
2 g fresh ground black pepper
10 g white wine vinegar

Beef:

1.1 kg beef rump cap
70 g spice rub
Soft shell tacos

Avocado Mix:

3 avocados, seeded and roughly chopped
20 g coriander leaves, roughly chopped
10 g red chilli, seeds removed and roughly chopped
10 g lime juice
5 g salt
3 g fresh pepper

Method

Chimichurri:

Place all ingredients in blender, blitz until smooth (about 30 seconds.)

Store the chimichurri into a container in the fridge until ready to use.

Beef:

Pre-heat the Electrolux Steam oven to 250C using the Electrolux Steam function.

Clean the sinew under the meat, but not the cap.

Rub the spice all over the beef then place the beef on a roasting rack or tray.

Insert the temperature probe into the centre or thickest part of the beef.

Place the tray of beef into the oven.

Connect the probe to the oven and set the probe temperature at 50C.

Roast the beef for 10 mins at 250C.

Then turn the oven temperature down to 160C, still using the steam cooking function.

Remove the probe and remove the beef from the oven once the core temperature has been reached. Allow it to rest on the kitchen bench for at least 20 mins while you make the avocado mix.

Cut and serve.

Avocado Mix:

Place all ingredients in a medium size bowl.

Use kitchen spoon to mix everything well and check seasoning.

Credits: Richard Ousby Electrolux ambassador and Executive Chef of Stokehouse Restaurants in Brisbane and Melbourne.


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