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Roast rump of beef studded with garlic & thyme
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4 cloves garlic, chopped
½ pack Cooks’ Ingredients Thyme
2 shallots, sliced
3 tbsp olive oil
850g British beef top rump roast
2 x 350g packs Waitrose Sliced Butternut Squash
500g tub Waitrose Beef Gravy, to serve
1. Preheat the oven to 200°C, gas mark 6. Mix together the garlic, thyme, sliced shallots, olive oil and seasoning in a shallow dish. Add the beef, turning to coat in the marinade, cover and refrigerate for 1½ –2 hours, turning a couple of times. Remove from the marinade. Add the squash to the leftover marinade and toss to coat.
2. Heat a heavy-duty roasting tin on the hob over a high heat and brown the beef on all sides then transfer the tin to the oven and calculate the cooking time: 20 minutes per 500g for rare, 25 minutes for medium and 30 minutes for well done. Cook for the calculated time adding the butternut squash to the tin for the last 40 minutes and turn once during cooking.
3. Remove the beef from the oven and transfer to a warm platter. Serve with the roasted butternut squash wedges, the heated gravy, and Yorkshire pudding.
Rich, warming Rhone reds are perfect with the ingredients here. Try Guigal Cotes du Rhone, France.
Typical values per serving:
Phillip Schofield's perfect match: The interesting mix of sharp and rich flavours in the pasta go brilliantly well with the velvety fruitiness of Terra Viva Organic Merlot IGT Delle Venezie. This wine is a real find.A warming juicy red would be ideal here: Valdivieso Winemaker Reserva Malbec 2010 Central Valley, Chile.
This recipe was first published in March 2012.