Slow-cooked beef rump
Diamanthaas is a tender cut of beef rump. After a quick sear it cooks at a low oven temperature until nicely pink and is served with a reduced port jus.
- Serves 4
Method
Sauce
Finely chop the shallot, garlic and rosemary.
Heat a little olive oil in a saucepan and fry the shallot and garlic. Add the tomato purée and fry briefly to take the acidity off.
Add the sugar, balsamic vinegar, port, rosemary and stock and reduce by half.
Season with salt and pepper.
Meat
Preheat the oven to 80 °C.
Brush the meat with olive oil.
Heat a frying pan until very hot and just smoking. Briefly sear the meat on all sides and transfer it straight to an ovenproof dish or baking tray.
Season with salt and pepper and cook in the oven to a core temperature of 58 °C: nicely pink (medium).
To finish
Also check the doneness by pressing the meat: it should feel springy.
Carve the meat and serve with the garnishes and the sauce.
Equipment
Knife, chopping board, saucepan, pastry brush, frying pan, ovenproof dish or baking tray, meat thermometer
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