2 Tbsp balsamic vinegar. 2 Tbsp brown sugar salt and freshly ground black pepper to taste. 1. Preheat the oven to 160°C
PULLED RUMP All this beautiful recipe needs is time. There’s no maniacal whipping, chopping or blending necessary, just a few simple ingredients, the meat, an oven and 4–6 hours. That’s why this dish is a dinner-party favourite of mine. It would work for lunch too, but I have no interest in hitting the kitchen at 6am. On pulled-rump days, I aim to get the meat in around 1pm, with a serving time of between 6:30 and 7pm. The rump may be substituted with brisket, or any other beef roast of the same weight.
Meat 4kg whole rump 2 Tbsp unsmoked paprika 2 Tbsp garlic salt 2 Tbsp dark brown sugar ½ bottle red wine 1 x 400g can chopped tomatoes, well crushed Sauce 1 cup BBQ sauce (readymade or see recipe on page 140) 2 Tbsp balsamic vinegar 2 Tbsp brown sugar salt and freshly ground black pepper to taste
1. Preheat the oven to 160°C. 2. Place the meat in an ovenproof dish and rub it all over with the paprika, garlic salt and dark brown sugar. 3. Pour in the red wine and tomatoes, then cover the dish tightly with aluminium foil. 4. Roast in the oven for 4–6 hours. 5. Remove the meat from the oven and place it straight onto a serving plate. Pour the delicious juice from the oven dish into a saucepan. 6. Heat the liquid on medium, and stir in the BBQ sauce, balsamic vinegar, brown sugar, and salt and pepper. 7. While the sauce is simmering, shred the meat with two forks. 8. Once the sauce has reduced slightly, pour directly over the meat and serve immediately. Yummy!
