Ingredients
- 1 x 5kg whole Rump Roast
- ½ cup of fresh chopped basil
- 1 knob of butter melted
- Splash of oil
- 1 tablespoon of garlic chopped
- 1 tablespoon Dijon Mustard
- Salt
- freshly ground pepper
- 1 large oven bag
- 1 litre of beef stock
- Splash of cream
- ½ cup red wine
- Gravox powder to thicken the stock (made into a paste with water.)
- Cracked peppercorns
- 1 jar baby capers
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