Try out this recipe to nail the perfect beef roasting joint for the perfect Sunday roast.
Total Time 1 hour 30 minutes
Servings 2 people
- Rump Joint
- Sea Salt
- Rape seed oil
- Hickory wood for smoking
Remove beef from packaging and pat dry with a paper towel.
Set BBQ up for two zone cooking and stabilise temp at 200c.
Season beef liberally with sea salt, don’t forget the edges.
Sear the beef on all sides on the hottest side of the BBQ.
Move to the cooler side of the grill and insert the meater.
Add a lump of smoking wood to the charcoal for smoke flavour.
Remove from the heat when the internal temperature reaches 55c.
Allow to rest before slicing.
Our meat from this recipe was from the Village Butchers who deliver outstanding quality straight to your door right across the UK. You can visit the Village Butchers website here.