Rump Roast

Method

1. To prepare the ingredients, finely chop cilantro, parsley, purple onion, garlic, and red horn pepper. Once all of the ingredients are finely minced, mix them together. Store the mixture in the refrigerator until you are ready to use it.

2. Take the D-Rump meat out of the fridge 1 hour before cooking. Preheat the oven to 170 °C for 15-20 minutes.

3. Cut the carrots into small pieces and cherry potatoes in half or quarters, depending on their size. Peel a red onion and cut it into 6 wedges. Place the cut vegetables in a large bowl, season with salt and pepper, and toss with olive oil until evenly coated.

4. To cook the D-Rump, season the surface with a small amount of salt. Heat a stainless steel pan on the stove until it is slightly smoky, then add a small amount of cooking oil. Place the D-Rump in the pan and sear all sides until cooked to your desired doneness.

5. After sautéing the D-Rump, remove it from the pan and set it aside. In the same pan, add carrots, potatoes, and purple onion. Place the D-Rump on top of the vegetables along with unsalted butter, rosemary and thyme leaves.

6. To roast the D-Rump and vegetables, place the pan in the preheated oven and bake for 45-55 minutes, or until the internal temperature of the meat reaches your desired level of doneness. For medium rare, aim for an internal temperature of 50°C. For medium, the internal temperature should be 54 °C. For medium well, aim for 57°C, and for well-done, the internal temperature should be above 60°C.

7. Once the meat has reached your desired level of doneness, remove the pan from the oven and allow the meat to rest for about 30 minutes before slicing.

8. Arrange the sliced meat on a plate of grilled vegetables and drizzle with Chimichurri sauce.