Roast Beef on a Spit (Beef Rump Roast)

Ingredients

• 1200 gBeef
• 120 gButter
• 12 gSalt
• 2 gPepper

Instructions

1. 1

   Prepare

   • If the joint is too large, trim off excess rib parts or thin pieces (use them for soup) and portion the roast as desired.
   • In winter you can dry-age the rump roast in the refrigerator for 4 days—wrap loosely or keep on a rack.
   • Pat the meat dry and, if needed, lightly pound to even thickness.
2. 2

   Season

   • Rub the entire joint generously with salt and then coat with freshly ground black pepper.
3. 3

   Skewer and sear

   • Skewer the seasoned roast (or place on a roasting rack).
   • Melt 30 g butter in a large pan over high heat and sear the meat on all sides to form a deep brown crust (2–3 minutes per side).
4. 4

   Slow roast and baste

   • Preheat oven to 140 °C (convection 120 °C) or use a spit over moderate heat.
   • Roast the seared joint and baste regularly with the remaining butter (90 g). Start at higher heat then continue slowly.
   • Roast for about 3½ hours, basting every 20–30 minutes, until very tender. For medium-rare aim for 58–62 °C core temperature.
   • Let rest 10–15 minutes before slicing thinly across the grain and serving with pan juices.