What a delicious and fabulous way to cook a gorgeous free-range, organic beef rump cap from Sherwood Rd Organic Meats. This roast beef rump cap with Roast Capsicum Tapenade & Village Salad is a perfect dish to serve up at a family event or even a summer BBQ!
If you prefer a slow cooked, warming recipe, then try my Slow Cooked Lamb/Beef Burgundy, my Pineapple Pulled Pork or my Asian-Style Pulled Pork!
Serves 6-8
Time – about 1 hour
Ingredients:
- 1.5kg Organic, pastured, beef rump cap
- 1 Tbsp cooking oil
- salt and pepper
- 4 large potatoes, chopped into wedges
- 1 Tbsp mixed herbs
- 1 Tbsp EVOO
For the Tapenade:
- 2 red capsicums, seeds removed, roughly chopped
- 1/2 cup kalamata olives
- 3 Tbsp capers
- 6 sun dried tomato halves
- 3 cloves garlic
- 2 Tbsp EVOO
- juice of 1/2 a lemon
- cracked pepper and salt to taste
Village Salad:
- 1 lebanise cucumber, chopped into cubes
- 1 punnet cherry tomatoes, halved
- 1 red capsicum, chopped into ~2cm pieces
- 1 yellow capsicum, chopped into ~2cm pieces
- 1/2 red onion, chopped into ~2cm pieces
- 1/2 cup kalamata olvies
- 1/2 cup feta, crumbles
- juice of 1/2 a lemon
- 1 Tbsp EVOO
- Salt and pepper to taste
Method:
For the Tapenade:
- Preheat the oven to 200C.
- Spread out the red capsicum over a baking tray and bake for 30mins or until cooked and a little charred in spots. Remove from oven.
- Place all other tapenade ingredients into a food processor and process until combined cut still a little chunky.
- Once cooled, add the roasted capsicum and pulse through.
- Transfer to a jar for later
For Village Salad:
- Chop all the vegetables if not done already, add to a bowl and toss with lemon juice, EVOO, salt and pepper.
- Spread the olives and feta over the top of the salad to serve.
For the Roast Rump Cap:
- Preheat oven to 200C
- Spread out potatoes on a baking try, sprinkle with EVOO, salt, pepper and herbs. Place in oven and cook about 30mins or until cooked and a little golden.
- Season the fat layer of the rump cap with salt.
- Heat a large fry pan over medium heat.
- Add EVOO and rump cap fat side down. Turn the heat down to low/medium and render the fat for about 10mins. Flip and continue to cook other side for 5mins while basting with the fat in the pan.
- Turn the oven down to 150C.
- Transfer rump cap to a baking dish (drizzle rendered fat over the top of the rump cap) and place in the oven for about 45minutes.
- Remove from the oven and allow to rest for 10-15mins before slicing the roast beef rump cap and serving with the tapenade, salad and potatoes.