1 Harvey Beef Garlic & Rosemary Beef Rump
Japanese Slaw
2 cups red cabbage, shredded
½ head endive, shredded
80g snow peas, shredded
1 large carrot, shredded
½ cup edamame
¼ bunch radishes, shredded
4 spring onions, finely sliced
Miso Vinaigrette
1 tbsp Dijon mustard
1 tbsp miso paste
100ml rice wine vinegar
1 tbsp maple syrup
200ml grapeseed oil
For the rump:
Preheat oven to 170ºC. Unwrap beef and put in roasting tray.
Cook for 1 hour per kg, until internal temp is 64-68ºC.
Cover with foil for 10 mins, while you make the slaw.
Japanese Slaw:
Shred all ingredients and keep to one side.
Mix dressing ingredients together and pour over the slaw.
Toss to coat well.