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.
Ingredients:
- 2.2kg beef rump joint from Village Butchers
- Salt (for dry brining)
- Worcestershire sauce
- Pepper
- Garlic powder
- Artisan baguettes
- Rocket
Zesty Sauce:
- 2 parts English mustard
- 1 part horseradish sauce
- 3 parts mayonnaise
Dry Brine:
Coat the beef rump joint in salt and let it sit overnight in the fridge
Morning Prep:
As the Everdure Hub 2 warms up, rub the beef with Worcestershire sauce, then season with salt, pepper, and garlic powder.
Cooking the Beef:
Monitor the beef’s temperature using a MEATER. Aim for medium-rare, which is around 55°C to 57°C.
Baguette Time:
Toast the baguette over the coals while the beef rests.
Sauce:
Mix the English mustard, horseradish sauce, and mayonnaise in the given ratios.
Assembly:
Slather the toasted baguette with the zesty sauce, add the thinly sliced beef, another dollop of sauce, and top with rocket.
Serve:
Slice and enjoy your perfect lunch!
The Final Result
