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When you’ve got a prime beef rump joint from the esteemed Village Butchers, you’re in for a treat.
This sandwich is a delightful combination of succulent beef, zesty sauce, and fresh rocket, all nestled within a toasted artisan baguette.
Perfect for a weekend lunch or a BBQ gathering.
Prep Time: Overnight (for dry brining)
Cook Time: Approximately 1 hour (depending on desired doneness)
Feeds: Given the 2.2kg beef rump joint, this could make roughly 6-8 hearty sandwiches.
- 2.2kg beef rump joint from Village Butchers
- Salt (for dry brining)
- Worcestershire sauce
- Garlic powder
- Artisan baguettes
- 2 parts English mustard
- 1 part horseradish sauce
- 3 parts mayonnaise
Coat the beef rump joint in salt and let it sit overnight in the fridge
As the Everdure Hub 2 warms up, rub the beef with Worcestershire sauce, then season with salt, pepper, and garlic powder.
Toast the baguette over the coals while the beef rests.
Mix the English mustard, horseradish sauce, and mayonnaise in the given ratios.
Slather the toasted baguette with the zesty sauce, add the thinly sliced beef, another dollop of sauce, and top with rocket.
Slice and enjoy your perfect lunch!