Roasted Beef Rump Cap
Photo by Zakari Kha
Prep: 10 minutes
Total: 20 minutes
1 dry aged beef rump cap, trimmed
kosher salt and freshly ground black pepper, to taste
half a bunch watercress
200 gram piece horseradish, peeled
250 grams creme fraiche
1 lemon, juiced
sea salt, to taste
1. Light a barbecue. Season the beef with salt and pepper. Cook the beef, gently turning occasionally, over the charcoal until the internal temperature of 50-55°C is reached. Transfer the beef to a cutting board and let it rest for at least 10 minutes before slicing.
2. Meanwhile, season the creme fraiche with the lemon juice and sea salt. Grate the horseradish and season the creme fraiche with it. Whisk it until thick.
3. Garnish the beef with the horseradish cream, watercress, and sea salt. Eat and enjoy.
- Creme Fraiche
- Analeise Gregory
- Slow Roasted Rump Cap
- beef rump