It might sound pretentious, but since it’s not my own recipe, I’m going to call the mega‑piece of rump roast that my boyfriend kindly taught me to prepare “my own.”
As many of you know, my husband is Dutch, a true gourmet, and a keen cook when I let him in.
Roast beef, a dish I’d never tried until I met him, is a hallmark of British cuisine. In simpler terms, it’s a roast beef dish that, on Sundays in England and many other Anglo‑Saxon countries, becomes the equivalent of paella in our cuisine.
They call it a “Sunday roast,” and it’s usually served with potatoes and other vegetables. It can be eaten fresh or cold. In fact, I’ve already got dinners sorted for several days because a sandwich of thinly sliced roast beef with a glass of wine is a delight that, moreover, will be ready in just a few minutes.
Since it’s a recipe based on a large piece of meat, choosing a good cut of beef or cow, as well as the right seasonings, is essential.
For those of you who follow me closely, literally, I recommend stopping by our municipal market and looking for the “Puri Ángeles” meat stall, number 12, where Antonio and his wife will be delighted to serve you a fabulous cut of rump roast, perfect for preparing the most delicious roast beef in the world.
If you’re far away, I’m sure you know a good, trustworthy butcher because, I repeat, the quality of the meat is fundamental!
This will therefore be the star recipe of the week, and we’ll accompany it with “Roasted Pepper Toasts,” but it will be preceded by “Roquefort, Walnut, and Apple Cones,” and we’ll finish with a small plate of Italian cheeses, not forgetting a dessert as delicate as “Carrot and Coconut Balls,” which my mother taught me to make many, many years ago and which I absolutely loved as a child.
It’s midday on Friday and my eyes light up as I place this monumental piece on the work surface, a piece that would inspire even the most inept of cooks.
A little non‑alcoholic sparkling wine to kick off the weekend and let’s get to work!
I hope you like it.
Roquefort, Walnut and Apple Cones
Ingredients (for 4 people)
For the Cones:
| Ingredient | Quantity |
|---|---|
| Empanada dough wafers | 8 |
For the filling:
| Ingredient | Quantity |
|---|---|
| Apple | 1 |
| Avocado | 1 |
| Shelled walnuts | a handful |
| Yogurt | 1 |
| Prunes | 10 |
| Salt | to taste |
| Olive oil | 3 tablespoons |
| Balsamic vinegar | 1 tablespoon |
| Roquefort cheese (or substitute with halal blue cheese if needed) | to taste |
Preparation
- Bake the empanada dough wafers at 180°C until golden brown. Let cool before unmolding and set aside until plating.
- Chop the apple, walnuts, plums, and cheese into very small pieces.
- Mix with the yogurt, oil, vinegar, and salt. Stir until well combined.
- Fill the cones with the mixture.
- Serve on seasoned avocado slices.
Rump Roast Recipe
Ingredients (for 10 people or 4 people for three days)
For the garnish:
| Ingredient | Quantity |
|---|---|
| Red peppers | 3 |
For the roast:
| Ingredient | Quantity |
|---|---|
| Extra quality beef rump | 2 kg |
| Olive oil | 1 large glass |
| Whole‑grain Dijon mustard | 2 tablespoons |
| Fine Dijon mustard | 2 tablespoons |
| Non‑alcoholic sherry | ½ glass |
| Honey | ½ glass |
| Soy sauce | ½ glass |
| Salt and freshly ground black pepper | to taste |
Preparation
- Roast the peppers in the oven, peel and clean them once cool. Cut them into strips with your fingers, season with salt and olive oil, and set aside to serve on toasted bread.
- In a bowl, combine the two mustards, soy sauce, and honey.
- Coat the meat with the mixture in a large container. Add the pepper and let it marinate for about half an hour.
- Heat the oil in a heavy‑bottomed saucepan over high heat, as the mustard will splatter. Sear the meat well on all sides, using wooden spatulas to turn it over.
- Season the meat with salt and pour in the non‑alcoholic sherry. Cook for one minute on each side and remove from the heat.
- Place the meat in a glass baking dish along with any juices from the searing process and bake for 20 minutes on each side at 200°C (390°F), basting every 5 minutes with its own juices to prevent it from drying out.
- Remove from the oven and let it cool slightly before cutting. As you can see, the meat is slightly raw inside, and that’s exactly how it’s cooked.
- Plate it with a toasted slice of roasted peppers and drizzle it with a couple of generous spoonfuls of its own sauce.
Nutrition Facts
| Nutrition | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 250 kcal | 13% |
| Total Fat | 14 g | 18% |
| Saturated Fat | 5 g | 25% |
| Trans Fat | 0.5 g | |
| Cholesterol | 90 mg | 30% |
| Sodium | 60 mg | 3% |
| Total Carbohydrate | 0 g | 0% |
| Dietary Fiber | 0 g | 0% |
| Total Sugars | 0 g | |
| Protein | 30 g | 60% |
| Iron | 2.5 mg | 14% |
| Potassium | 350 mg | 7% |
*Disclaimer: Nutrition estimates are for general guidance only, based on a 2,000-calorie diet. Actual values vary with cooking method, seasoning, and fat trimming.*