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Inspiration from Chef George Ryle
It is worth noting when cooking the brown meat over a barbecue or in stews
this is a cut that is best cooked pink
The cream and garlic remain
A few Padrón peppers on the BBQ at the same time whilst potatoes roasted with olive oil and salt wait patiently in the wings
Beef Rump Roast nye Inspiration from Chef George RyleRichly Flavoured Rump Roast, Boned and Rolled for Easy Cooking Cut from the hindquarter where the loin meets the leg, the Rump of Beef Roast delivers exceptional flavour, a good covering of fat, and a satisfying texture. This heritage breed beef is grass fed, slow grown on the lush pastures of the Yorkshire Dales, then dry aged and expertly butchered boned, rolled, and ready for roasting. Less expensive than prime cuts but no less rewarding, rump