Beef rump roast, polenta potatoes and anchovy dressing recipe | Australian Beef - Recipes, Cooking T
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Cooking tools:
- Instant-read thermometer
- Roasting pan
- Roasting rack
- Baster
- Skewer
- Citrus press
- Oven
- Stove
- Mixing bowl
- Saucepan
- Colander
- Measuring spoon
- Chef's knife
- Cutting board
- Spatula
- Plastic wrap
- Parchment paper
- Aluminum foil
- Plate
Ingredients
- 1.2 kg beef rump roast
- 1 tbsp each fresh oregano and thyme, finely chopped
- 1 clove garlic, finely chopped
- 1 tbsp balsamic vinegar
- 6 medium floury potatoes, peeled and quartered
- 2 tbsp coarse polenta
- Steamed sugar snaps, baby green beans and asparagus, to serve
- 3 anchovies, finely chopped
- 1 garlic clove, finely chopped
- Finely grated rind and juice of ½ lemon, or to taste
- 1 tbsp white vinegar
- 3 tbsp olive oil
- A handful of finely chopped flat-leaf parsley and thyme
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