Beef Rump Top Roast 1kg


This very lean and boneless cut of beef makes for a delicious and luxury roast dinner. Exceptionally succulent and flavoursome, it is incredibly juicy. We recommend cooking slowly and adding a small amount of stock or wine to the base of the pan to really bring out the flavours − you’ll be left with a delicious gravy base too.

SKU: 1062 Categories: , ,

Cooking instructions for beef top rump:

  1. Remove your beef top rump from the packaging, pat dry & bring to room temperature.
  2. Preheat your oven to 210°C for fan assisted or 230°C for ovens without a fan (gas 8).
  3. Choose a large, heavy-based roasting tray, ideally with deep sides and handles for easy movement.
  4. Season the meat with good quality sea salt just prior to cooking.
  5. Make a trivet by roughly chopping equal amounts of onion, carrot and celery (or our preferred choice of celeriac, the root of the celery) plus a bay leaf, sprig of thyme and a few black peppercorns.
  6. Place the beef fat side up onto the trivet which should line the base of the tray.
  7. Place in the centre of the oven and roast for 20 minutes, then reduce the temperature to 160°C or 180°C without a fan(gas 4). Continue roasting for 12-15 minutes per 500g reaching a core temperature of 52°C before resting for a medium rare joint.
  8. Remove from the oven, put onto a clean tray and keep warm by covering with a sheet of foil. Rest for a minimum of 20 minutes before carving, leaving the roasted vegetables in the tray for the gravy.
  9. For the gravy, make up 500ml of beef stock, then deglaze roasting tray with this stock stirring in all the caramelized juices from the tray. Next, pass through a fine sieve pushing all the juices from the vegetables into a clean saucepan. Bring to a simmer and thicken if required by whisking in a teaspoon of cornflour mixed with a little cold water and reduce till you reach a rich, glossy grav

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Pack contains approximately 1 piece. 

Product photography is representative only.  Weights and portions will be as stated.