Toast to ROASTS

Hearty dinners are back on trend with new flair and flavours

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Beef rump with smashed potatoes & anchovy vinaigrette

PREP + COOK TIME

4 HOURS 30 MINUTES

(+ STANDING) SERVES 4

1kg baby new potatoes

1.5kg beef rump cap

2 teaspoons sea salt flakes

2 teaspoons freshly ground black pepper

¾ cup (180ml) extra virgin olive oil

3 fresh long red chillies

15 anchovy fillets

¼ cup fresh oregano leaves, finely chopped, plus extra to serve

1 tablespoon white wine vinegar

Place potatoes in a saucepan of cold, salted water and bring to the boil. Cook for 20 minutes or until tender. Drain well, then pat dry with a paper towel. Cool slightly and press down on potatoes to split a little. Place potatoes on an oven tray.

Bring beef to room temperature. Preheat oven to 120°C/100°C fan. Place a wire rack over a large roasting pan.

Using a small, sharp knife, score lines 5mm apart into fat layer of beef. Sprinkle with half the salt flakes and half the pepper. Heat 1 tablespoon of the oil in a large frying pan over high heat. Cook beef, fat-side down, for 5 minutes or until golden. Turn, then cook until golden all over. Place beef on rack in roasting pan. Pour excess beef fat from frying pan over potatoes on tray. Toss to coat, then season with remaining salt and pepper.

Roast beef for 3 ½ hours for medium-rare (see note) or until cooked to liking. Roast potatoes alongside beef for the last 30 minutes. Remove beef from oven.

Rest, covered loosely with foil, for 30 minutes.

While beef is resting, increase oven to 240°C/220°C fan. Roast potatoes for a further 15 minutes or until golden and crisp.

Seed chillies, then finely chop chillies with anchovies. Process or blend anchovy mixture with oregano, vinegar and remaining oil until combined.

Spoon vinaigrette on beef. Slice beef, serve with potatoes, topped with the extra oregano.