When you’ve got a prime beef rump joint from the esteemed Village Butchers, you’re setting yourself up for a next-level sandwich. This beauty brings together succulent beef, a zesty mustard-horseradish sauce, and fresh rocket, all tucked inside a perfectly toasted artisan baguette. Whether it’s for a weekend treat or an outdoor BBQ bash, this sandwich delivers big on flavour. Follow the simple steps, and you’ll have a hearty, mouth-watering meal that’ll have everyone coming back for seconds.
Note: You can watch me cooking this recipe over on my Instagram
Prime Beef Rump Joint Sandwich with Zesty Sauce
Ingredients
For the Beef:
For the Zesty Sauce:
For Assembly:
Instructions
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Dry Brining the Beef:
Coat the beef rump joint generously with salt. Place it in the fridge to dry brine overnight. This will season the meat deeply and help tenderize it.
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Morning Prep:
Take the beef out of the fridge and let it come to room temperature. Rub it all over with Worcestershire sauce. Then, sprinkle with black pepper and garlic powder for added flavor.
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Fire Up the Grill:
Heat up your Everdure Hub 2 using lump charcoal. Aim for a grill temp around 150-160°C for an even cook. Get your MEATER or thermometer ready to track the internal beef temperature.
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Cooking the Beef:
For medium-rare, pull the beef when it reaches 55-57°C. Let it rest for 30 minutes, so those juices redistribute.
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Toasting the Baguettes:
While the beef rests, slice the baguettes and toast them over the coals to get that perfect crisp, slightly charred texture.
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Making the Zesty Sauce:
In a bowl, mix 2 parts English mustard, 1 part horseradish sauce, and 3 parts mayonnaise. Adjust for your preferred kick—spicy or mellow.
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Assembling the Sandwich:
Slice the rested beef thinly. Slather the toasted baguette with the zesty sauce, layer on the beef slices, add a handful of fresh rocket, and finish with another drizzle of the sauce.
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Serve and Enjoy:
Slice each baguette in half, serve up, and watch the magic happen as everyone digs in!
Equipment
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Note
Pro Tip: For extra smoky flavour, toss a chunk of oak or hickory wood into the coals.
Make Ahead: Dry brine the beef the night before and prep your sauce early to cut down on last-minute stress.
