Ultra-Slow-Roast Rump Beef
An incredibly slow roasted halal beef recipe, worth the wait. Let your home fill up with the delicious scent of slow cooked beef rump this weekend.
1 Haloodies halal beef rump roasting joint
Maldon sea salt
freshly ground black pepper
Remove the beef from the fridge a couple of hours before cooking.
Preheat the oven to 75°C/170°F and place a large griddle over a high flame. Once the griddle is smoking hot, season your rump of meat with lots of salt and pepper, then sear each side twice, creating a criss-cross pattern over the surface of the rump.
Once you’ve seared the outside of the rump, place it in a roasting tin and insert an ovenproof meat thermometer. Roast for 4–5 hours, removing when the thermometer reads 55˚C for rare, 57 ˚C for medium rare and 60 ˚C for medium. If you don’t have an ovenproof meat thermometer you could check the internal temperature with a standard meat thermometer every half hour or so at around the 4-hour mark until it reaches these temperatures. Leave to rest for at least 20 minutes whilst you make the Yorkshires (by which time the internal temperature will have risen by a couple of degrees).
NOTE: You will need an ovenproof meat thermometer for this dish.