Smoked & BBQ Roasted Beef Rump with Yorkshire Pudding
Rump of beef x 1 kg
Rub for beef-
Coriander powder, salt, pepper, rosemary x 2 tbl spn of each
Sugar x 1 tsp
Olive oil x 1 tbl spn
140g plain flour
1/2 tsp baking powder
1/2 tsp Salt
Place oil into a muffin tray, about 1cm deep. Put in oven to get very hot at 180c
1. Cover beef with olive oil and then rub. Let marinate for as long as possible.
2. Light charcoal and let burn until red hot.
3. Then separate into two lines parallel to each other so beef can be cooked in between. Sprinkle a handful of wood chips over the coals and put lid on BBQ to catch smoke. After a couple of minutes, place beef directly over coals and put lid back on. Turn beef to sear all sides- about 2 min each side.
3. Now place beef in between the two rows of coals and put lid down. If you have a temp gauge on the BBQ it should read around 180c. Turn beef every couple of minutes, so it cooks evenly. Temp gauge may drop to 150c- this is ok.
4. After about 20-30min remove beef and rest for 5-10 min. If you have a temp probe, probe centre of beef - 55-58c will be medium rare, 60-65c medium.
5. While beef is resting, cook Yorkshire pudding.
6. Place all ingredients in a bowl and mix into a batter. You should have a muffin tray in the oven with hot oil at this point. Carefully remove tray from oven and pour Yorkshire batter in to fill 3/4 of muffin tray.
7. Cook until risen and golden brown- 5-10min depending on size of muffin tray.
8. Slice beef and place Yorkshire pudding on top, fill with gravy.