I've already mentioned this cut of beef, the rump cap taken from the top of the rump and with the fat still on. I absolutely love this cut of beef. It's very good value and utterly delicious. Why it's not available in NZ is beyond me but it's popular in Europe and south America.
I use the duck breast method and render the fat so that there is just a thin golden delicious coating on the lovely tasty rump meat. I cook it medium rare, but cook it for some time fat side down to properly render it to sublime deliciousness.
I served it simply, grilled cauliflower, broad beans, grilled onion and reduction. Yum.
I use the duck breast method and render the fat so that there is just a thin golden delicious coating on the lovely tasty rump meat. I cook it medium rare, but cook it for some time fat side down to properly render it to sublime deliciousness.
I served it simply, grilled cauliflower, broad beans, grilled onion and reduction. Yum.
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