Barbecued rump of beef in Dijon recipe

33 ratingsRate
  • Serves 4
  • 2 hrs 15 mins to prepare and 15 mins to cook, 10 mins to cool
  • 490 calories / serving
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Barbeque Rump Beef Djion and Tarragon   hero

Lift the joint of meat out of its pack, cut off the strings and discard the added piece of roasting fat. Make a horizontal cut across the middle of the joint, without cutting through, then fold back the two sides to create one large, flat piece.

Place the meat in a large, shallow dish. Make a marinade by mixing together the tarragon, pepper, mustard and olive oil then massage all over the meat. Leave to marinate in the fridge for 1½ hours, then rub in the vinegar and set aside for a further 20 minutes.

Cook on a medium-heat barbecue for 15 minutes on each side then rest for 10 minutes before carving.

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  • Ingredients

  • 1kg (2lb) beef top rump joint
  • 2tbsp fresh tarragon, roughly chopped
  • 2tsp Szechuan pepper, crushed or ground black pepper
  • 1tbsp Dijon mustard
  • 1tbsp olive oil
  • 2tbsp wine vinegar, either red or white
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  • Calories
    490
    25%
  • Sugar
    0.1g
    1%
  • Fat
    18g
    26%
  • Saturates
    6.9g
    35%
  • Salt
    0.6g
    10%
of an adult's Reference Intake daily amount.
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