Australian Butchers' Guild
- Meat Beef
- Cut Rump
A delicious South African recipe for the whole family to enjoy.
Ingredients
| Ingredient | Description | 12 Units | 24 Units | 48 Units |
| Beef Rump | 2cm Cubes | 1kg | 2kg | 4kg |
| Dried Apricots | 24 | 48 | 96 | |
| Red Capsicum | 2cm Dcied | 1 | 2 | 4 |
| Green Capsicum | 2cm Diced | 1 | 2 | 4 |
| Red Onion | 2cm Diced | 1 | 2 | 4 |
| Marinade | Description | 12 Units | 24 Units | 48 Units |
| Apricot Jam | 60g | 125g | 250g | |
| Malt Vinegar | 60ml | 125ml | 250ml | |
| Bay Leaves | Crushed | 2 | 4 | 8 |
| Garlic Cloves | Minced | 4 | 8 | 16 |
| Ginger | 40g | 80g | 160g | |
| Curry Powder | Mild | 40g | 80g | 160g |
Preparation
BUTCHER – PREPARATION/METHOD
1. Marinate diced beef for at least 1 hour (overnight if possible).
2. Arrange beef (3-4 pieces) on skewers - beef/capsicum/onion/apricot (repeat pattern).
Note: Alternativley switch beef rump for lamb rump.
CUSTOMER – INSTRUCTIONS FOR REHEATING/PREPARATION
Preheat BBQ using a flat plate. Grill for 1 to 2 minutes on each side.
SERVING SUGGESTION
Serve with rice, salad and fresh coriander.
