Top the beef rump with Parmesan and panko breadcrumbs and roast until golden. You will end up with a salty, crunchy and delicious Parmesan Crusted Beef Rump Roast. Add your favorite Italian tomato salad and fresh watercress for a perfect meal.
Parmesan Crusted Beef Rump Roast Recipe
Serves 8-10
Ingredients:
3kg beef rump cap
1 ½ cups finely grated Parmesan
1 ½ cups panko breadcrumbs
2 tbsp cracked black pepper
4 cloves garlic, crushed
¼ cup extra virgin olive oil
2 cups of watercress
Method:
Remove the beef from the fridge and allow it to come to room temperature for 30 minutes. Preheat oven to 220°C (200°C fan forced).
Combine Parmesan, panko, pepper, garlic and oil in a bowl and mix well to combine. Press onto the fat side of the rump.
Place beef on a small wire rack inside a large baking tray. Roast for 15 minutes. Reduce heat to 180°C (160°C fan forced). Roast for a further 2 hours for medium rare. Set aside loosely covered for 15 minutes to rest.
Serve beef rump roast sliced with watercress on the side.
Smart Tip:
Ensure your beef rump is at room temperature before roasting. This will make sure it roasts evenly. For medium rare, cook your beef until it measures 51°C with a meat thermometer.
For the perfect side dish try the Italian Tomato and Truffle Salad.
