Have you ever eaten a meal somewhere that has remained
ingrained in your memory and you have often thought about re-creating it at
home?
Well, a few years ago we went to Fazenda in Leeds. If you haven’t
been and love meat I suggest you go, it’s amazing! One of the dishes they
served was garlic rump and oh my, I often think about that dish. It was the
right balance on garlic, the meat cooked to perfection that melted in your
mouth and as I have said before, it took me to my food happy place.
Ever since, I have wondered about trying to make my own
version of it. Then, a few weeks ago Sainsburys got in touch asking me to try
out a new product of theirs – black garlic. I have never had black garlic
before but instantly I knew I had to re-create that garlic rump.
The day I went shopping in Sainsburys for my ingredients the
gods must have been on my side as I spotted a huge joint of rump half price at
the butcher’s counter. Now my local Sainsburys isn’t the best for getting what
I need (it’s pretty small and not as good as the bigger ones) so I almost did a
little happy dance in the aisle when I saw this.
I’ll be honest; I completely winged it when I was making
this. I let instinct take over, didn’t follow a recipe and it turned out great.
Mr T went back for seconds and as we had enough left over to do us a few days
he kept referring to it as “that amazing beef.” I also used some of the
leftovers to turn it into a beef ragu for the following day so nothing was wasted.
I’m impressed by the black garlic. It’s squidgy, not firm
like regular garlic. Your fingers don’t stink after handling it – anyone else
hate the way the scent of garlic clings to your hands for ages after? The
flavour isn’t as strong either but it just brings something special to a dish;
a little smoky and well, just different. You need to try it to understand what
I mean.
Garlic Rump
1.5kg Beef Rump Roasting Joint
Half a bulb of black garlic
50g butter
Salt and pepper to season
- Melt the butter and mix in the crushed black garlic.
- Rub it in all over the joint, season well and leave to rest for 1 hour.
- Preheat the oven to 180C (fan)
- Add a good glug of olive oil to a frying pan and seal the meat all over.
- Place a few roughly chopped onions and carrots into a roasting tray, place the meat on top and pour over the oil from the pan.
- Place in the oven for a minimum of 1hr 15. I cooked ours until the Thermapen registered it at 55C. We like our beef medium rare but cook it how you prefer yours.
- Leave to rest for 15mins, carve and enjoy with a selection of roasties and veggies.
Thanks Sainsburys for sending me this out to review, I’ll
definitely buy it again!
***Product sent for
review, all thoughts are my own.***
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