STUART LAW’S GARLIC & ROSEMARY RUMP WITH JAPANESE SLAW
1 Harvey Beef Garlic & Rosemary Beef Rump
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
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.
Shred all ingredients and keep to one side.
Mix dressing ingredients together and pour over the slaw.
Toss to coat well.