Marinated rump roast – low-temperature roast

Ingredients for 4 servings:

• 1,000 g beef rump
• 5 tbsp Dijon mustard
• 4 tbsp olive oil
• 1 lemon(s), zest and juice
• 5 garlic cloves
• some rosemary sprigs
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours

Mix the mustard, oil, grated zest, and lemon juice well. Place in a bowl and add the meat. Cover and refrigerate for several hours (or overnight), turning the meat occasionally. Preheat the oven to 100°C (top/bottom heat). Briefly sear the meat on all sides in a pan with a little olive oil and place in a casserole dish. Add the garlic and rosemary. Set the meat thermometer to 58°C (core temperature) and insert it into the thickest part of the meat. Place in the oven. Set the temperature to 90°C (top/bottom heat). Once the core temperature is reached (approx. 90-120 minutes, depending on the thickness of the meat), turn off the oven and let the meat rest for another 5 minutes. Remove, carve, and serve with rosemary potatoes and vegetables (e.g., beans or Brussels sprouts) or a fresh salad. For the sauce, I use a meat broth concentrate, mixed with water and red wine. Any other homemade dark sauce would certainly work as well. A nice dry red wine goes well with this.