Cut: rump Beef Chermoula

  • Meat Beef
  • Cut Rump

Fragrant coriander and chilli bring a hint of Algeria to this delicious roast or BBQ.

Ingredients

Ingredient Description 1 Unit 4 Units 10 Units
 Rump Cap Denuded  900g 3.6kg 9kg
 Olive Oil 900g 80ml 9kg
Lemon Juice  20ml 80ml 200ml
Chilli Sauce  Sweet 20ml 80ml 200ml
 Coriander Chopped Coarsely 20g 80g 200g
Garlic  Crushed 10g 50g 100g
Black Peppercorns  Cracked 5g 20g 50g
Chilli Flakes Dried 0.5g 2g 5g

Preparation

BUTCHER - PREPARATION/METHOD

1. Cut 20mm deep slits in top surface of roast, against the grain.

2. Combine all marinade ingredients. Pile on top of roast and massage into slits.

RETAIL PRESENTATION

Display cuts side up.

CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION

1. Preheat fan forced oven to 180°c.

2. Cook roast in roasting dish for approximately 30 minutes per 500g or until cooked to desired doneness.

3. Remove beef. Cover loosely with foil to keep warm.

SERVING SUGGESTION

Carve into thick slices against the grain. Serve with cous cous salad.

MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS

This product is also ideal for use on a kettle BBQ.