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Woolworths Easy to Cook Beef Rump Roast

Easy to Cook Beef Rump Roast

Easy to Cook Beef Rump Roast
with Dukkah & Pancetta Brussel Sprouts and Rosemary Roast Potatoes

Recipe by Woolworths
Woolworths 28-day Matured Easy to Cook Beef Rump Roast
Cook according to packet instructions
For the Rosemary Roast Potatoes:
1kg Woolworths everyday large potatoes, peeled and halved lengthways
165 g Woolworths free-range duck fat
Salt, to taste
A few rosemary sprigs
Preheat the oven to 180°C. Bring a large pot of salted water to the boil.
Add the potatoes and cook until just tender. Remove the pot from the heat and roughen the outside of the potatoes using a fork.
Place the duck fat in a large roasting pan and heat in the oven for 10 minutes (it will melt and become liquid). Carefully add the potatoes to the roasting dish and roast for 1 hour, turning every 20 minutes. They should be completely crisp on the outside and fluffy inside.
Remove the potatoes from the roasting tray and drain on kitchen paper. Season with salt while still hot.
For the Dukkah & Pancetta Roast Brussel Sprouts:
800 g Brussel Sprouts, stems removed – halved
200 g WW Diced Pancetta 
3 Tbsp. Good quality Olive Oil
3 Tbsp. Dukkah
Pre-heat oven to 200 degrees Celsius
Slice Brussel Sprouts in halve and place on a roasting tin. 
Add the diced pancetta, olive oil and Dukkah then toss to combine and coat the sprouts.
Roast in the oven for 20 minutes – stirring after 15 – until golden brown and crispy on the outside but still tender on the inside.


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