Easy-to-cook beef rump roast on creamy polenta

Great on day one, phenomenal the next day as steak sandwiches! We recommend mustard mayo, pickled onions and toasted ciabatta. 

 

Recipe Credit: Bianca Strydom, Romy Wilson, Jan Ras

Serves 4 
Preparation: 10 minutes 
Cooking: 45 minutes

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INGREDIENTS:

  • 1 kg Woolworths Easy to Cook Beef Rump Roast with Stuffing 
  • 3 T olive oil  
  • 4 T butter 
  • 125 g polenta 
  • 3 cups water 
  • 1 ¼ cups cream
  • 100 g Parmesan, grated, plus extra for serving 
  • Salt and pepper, to taste 
  • Basil, fried, to serve 

  1. Sear the rump in the olive oil and 1 T butter in a hot pan, basting regularly until golden brown. Transfer the meat and pan juices to a roasting pan, then roast for 25–30 minutes at 180°
  2. While the beef is roasting, prepare the polenta. Place the polenta and water in a saucepan over a medium heat and whisk continuously until thick and steaming. Reduce the heat to low and add 1 cup cream and the remaining butter. Mix until thick and creamy. Add more cream if the polenta is too thick. Add the Parmesan and seasoning. 
  3. Rest the beef for 10 minutes before slicing. 
  4. Slice the beef and serve with the polenta, extra Parmesan and crisp basil leaves.