Stuart Law’s Garlic & Rosemary Rump with Japanese Slaw

Stuart Law’s Garlic & Rosemary Rump with Japanese Slaw


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

  1. Preheat oven to 170ºC. Unwrap beef and put in roasting tray.
  2. Cook for 1 hour per kg, until internal temp is 64-68ºC. 
  3. Cover with foil for 10 mins, while you make the slaw.

Japanese Slaw

  1. Shred all ingredients and keep to one side.
  2. Mix dressing ingredients together and pour over the slaw.
  3. Toss to coat well.


Slice the beef rump into 1cm slices and serve with the slaw on the side


Stores Directions