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  • New Zealand Woman’s Weekly

    ROASTS with the most

    Jun 13, 2021 4 minutes

    Roast beef rump with red wine gravy

    PREP + COOK TIME 1 HOUR 40 MINS SERVES 4

    1 tbsp port
    2 tbsp wholegrain mustard
    1½ tbsp Worcestershire sauce
    2.5kg piece beef rump (corner piece)
    1 cup (250ml) dry red wine
    1½ cups (375ml) water
    40g butter
    2 tbsp plain flour
    1½ cups (375ml) beef stock

    1 Preheat oven to 220°C.

    Combine the port, mustard and 1 tablespoon of the Worcestershire sauce in a small bowl. Rub mixture all over the piece of beef.

    Place the beef on a wire rack in a medium flameproof baking dish. Combine ½ cup (125ml) each wine and water, then pour into the dish. Roast, uncovered, for 10

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