Recipes:
Roasted, rolled top rump with mustard

Preparation Time: 30 mins
Cooking Time: Approx 2 hrs
Serves: 4+

Ingredients:

1.5kg Three Dales beef top rump
Salt and pepper

For the stuffing:

60g cream cheese
1 tsp Dijon mustard
1 tsp green peppercorns in brine
6 leaves, spinach
1 tsp plain flour

Instructions:

1. Cut the meat horizontally into three layers in a zigzag fashion, without cutting all the way through, and leaving a bit of meat still attached at the ends. Using a sharp knife, carefully cut out and discard any gristle that you come across. Season the meat well.
2. To make the stuffing, put the cream cheese, mustard and peppercorns in a bowl and mash with a fork. Spread the mixture evenly between layers, adding two of the spinach leaves to each layer. Tie up the meat with string to keep the stuffing inside.
3. Put the meat in a roasting tin and roast in a pre-heated oven at 250º C (500º F), gas 9, for 10 minutes. Reduce the heat to 180º C (350º F), gas 4 and continue cooking until an instant-read thermometer reads 50º C (120º F) internal temperature. Finally, increase the heat to 250º C (500º F) gas 9 again to crisp up the surface and when the thermometer registers 65º C (150º F), remove the meat from the oven and transfer to a serving platter. Let it rest for 15-20 minutes.
4. To make the gravy, pour off all but one teaspoon of fat from the roasting tin and put over a medium heat on top of the stove. Add the flour and stir into the fat to make a roux. Stir in the stock and bring to the boil before serving in a sauceboat with the thickly carved meat.