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Roasted Rump Cap with Black Garlic Rub, pre seared & Cooked sous vide | Recipe by sousvidetools.com

Roasted Rump Cap with Black Garlic Rub, pre seared & Cooked sous vide

Roasted Rump Cap with Black Garlic Rub, pre seared & Cooked sous vide https://www.youtube.com/embed/bJzKSdxmH2k Recipes Sousvide, beef rump, black garlic, sunday dinner, easy British
rump of beef with black garlic rub
  • COOK TIME: 4 hrs
  • PREP TIME: 30mins
  • DIFFICULTY: Easy
  • SERVES: 6

Ingredients

  • 8 cloves Black Garlic
  • 10 sprigs Fresh Thyme
  • 100g Salted Butter
  • 1 tblsp Red Peppercorns
  • 1 tblsp Sea Salt
  • 1 tblspVegetable Oil
  • 75ml Water
  • 2 tblsp Concentrated Veal Stock or Bovril
  • 1.5/2 kg Rump Cap of Beef

Method

  1. Season the rump cap with salt and pepper
  2. In a hot pan add the oil and heavily caramelise the rump cap
  3. Use a blow torch for extra colour
  4. Add all other ingredients to the pan to deglaze
  5. Once deglazed remove beef
  6. Allow remaining ingredients to simmer before adding to a blender and blend to a smooth purée
  7. Brush the puree over the beef and place into a sous vide pouch
  8. Place in a water bath and cook for 55°C for 4hrs
  9. Sear once more and then rest
  10. Serve with sautéed broccoli

 

 

 

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