Enjoy with the Creation Reserve Pinot Noir

Yields 10 portions

Beef Rump Roast:

1.5 kg dried aged beef rump roast

20 g rosemary (finely chopped)

10 g thyme (finely chopped)

40 g salt

10 g freshly ground black pepper

20 ml oil

Rub the roast with the oil, salt and pepper.

Sear it in a hot pan to give it a nice colour all round.

Place in a baking tray and preheat the oven to 180° C.

Rub the rump with the herbs and place in the oven for 30 minutes.

Take it out and rest for a further 20 minutes.

Parsnip Purée:

500 g parsnip (peeled)

5 sprigs thyme

5 g salt

30 g butter

Cut the parsnips up roughly and place in a pot with all the rest of the ingredients.

Add water to just cover the parsnip and boil till soft.

Strain the excess liquid and blend in a bar blender till smooth. Use the excess liquid if needed.

Fermented Parsnip:

500 g parsnip (peeled)

15 g salt

Slice the parsnip very thin, mix with the salt and place in a very strong ziploc bag.

Try to get as much air out of the bag as you possibly can and close it up.

Place the bag in a place that is constantly hot for a few days (not in the sun), till you can see that it is starting to bubble.

Carrot Purée:

500 g carrots (peeled)

50 g onion (chopped)

5 sprigs thyme

5 g salt

Slice the carrots and place in a pot with the rest of the ingredients. Add water to just cover the carrots and boil till soft.

Strain the excess liquid and blend in a bar blender till smooth. Use the excess liquid if needed. Set aside.

 

Prune Purée:

250 g pitted prunes

50 ml Creation Estate Pinot Noir

200 ml boiling water

Chop the prunes roughly and place in a bar blender.

Add the boiling water and blend till smooth.

Add the red wine whilst blending.

Strain the purée through a sieve and set aside.

Red Wine Jus:

1 L beef stock (made with the bones)

100 ml red wine

1 carrot

1 celery stick

1 leek stick

10 sprigs of thyme

1/2 onion

Cut the vegetables up roughly and add to the beef stock.

Reduce the liquid by 1/5.

Strain and set aside.

Plating:

See illustration for plating.

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