Include in Print View:

Prime Beef Rump Joint Sandwich with Zesty Sauce

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

Prep Time 12 hrs
Cook Time 1 hr
Rest Time 30 mins
Total Time 13 hrs 30 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 160  C
Servings: 6
Estimated Cost: 25
Calories: Approximately 650 per sandwich
Best Season: Suitable throughout the year
Ingredients
    For the Beef:
  • 2 Kg 2.2 Beef rump joint (From Village Butchers)
  • 1 Tbsp Salt (For dry brining)
  • 2 Tbsp Worcestershire sauce
  • 2 Tsp Black pepper
  • 1 Tsp Garlic powder
    • For the Zesty Sauce:
  • 2 Parts English mustard
  • 1 Part Horseradish sauce
  • 3 Parts Mayonnaise
    • For Assembly:
  • 6 Artisan 6-8 baguettes (Toasted)
  • 150 Grams Fresh rocket
Instructions
  1. 1
    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.

  2. 2
    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.

  3. 3
    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.

  4. 4
    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.

  5. 5
    Toasting the Baguettes:

    While the beef rests, slice the baguettes and toast them over the coals to get that perfect crisp, slightly charred texture.

  6. 6
    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.

  7. 7
    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.

  8. 8
    Serve and Enjoy:

    Slice each baguette in half, serve up, and watch the magic happen as everyone digs in!

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.

Keywords: beef sandwich, beef rump joint, BBQ sandwich, Village Butchers, mustard sauce, artisan baguette, rocket, BBQ beef, zesty sandwich
Read it online: https://www.smokeandsear.world/BBQ-recipes/prime-beef-rump-joint-sandwich-with-zesty-sauce/

Thank you for trying out this recipe! I hope it brings joy and flavour to your table. For more delicious recipes and BBQ tips, visit Smoke & Sear. Happy grilling! Cheers, Lee.