Rump Cap with Capsicum Salsa

Cook Time 1 hour

Servings 8

Ingredients

2 kg beef rump cap roast, with fat cap left on

Pinch of salt and pepper

Salsa

2 red capsicums

2 whole French shallots

4 sprigs tarragon, leaves picked

1 tbsp red wine vinegar

3 tbsp extra virgin olive oil plus extra

Method

Remove rump roast from the fridge 1 hour before cooking. Score the fat.

Preheat the 190°C. Place the capsicum into a tray with the shallots. Roast for 25-30 minutes until blistered and shallots have softened. Remove and cover with a tea towel to sweat for 10 minutes. Remove skins and finely chop. Place in a bowl, with the vinegar, salt and pepper and olive oil. Add the chopped tarragon just before serving.

Heat a pan over a medium heat. Lightly oil and season the roast all over with salt.

Place in the pan fat side down and cook gently for 10 - 15 minutes to render the fat. Turnover and place in the oven roast for 50 - 60 minutes or until a meat thermometer inserted into the centre reaches 54°C when rested.

Rest the rump cap for 10 minutes before slicing. Serve with a generous spoonful of capsicum salsa.