Rump Roast with Braised Carrots & Red Wine Jus
Is there anything better than sitting down on a Sunday afternoon and tucking into a delicious joint of organic grass-fed beef? We don't think so. Try out this rump roast recipe with braised carrots and a red wine jus that is sure to knock everyone's socks off from under the dinner table.
Rump Roast with Braised Carrots & Red Wine Jus
Is there anything better than sitting down on a Sunday afternoon and tucking into a delicious joint of organic grass-fed beef? We don't think so. Try out this rump roast recipe with braised carrots and a red wine jus that is sure to knock everyone's socks off from under the dinner table.
- Serves: 4
- Prepare: 15 Minutes
- Cook: 2 Hours
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC BEEF?
Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At The Organic Butchery, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.
Ingredients
For The Roast
- 1.5kg organic rump roasting joint
- 1 large glass red wine
- 1 pouch beef bone broth
- pinch of salt & black pepper
- olive oil
For The Carrots
- 750g carrots (peeling optional)
- 50g unsalted butter
- 2 garlic cloves crushed
- 100ml chicken bone broth
- 1 large sprig fresh thyme
- 1 large sprig fresh tarragon
- 1 pinch salt & pepper
- 1 pinch brown sugar
For The Sauce
- 300ml creme fraiche
- 2 tbsp horseradish
Method
- Heat the oven to 160C. Drizzle the olive oil into a large frying pan and warm over a medium heat. Season the organic beef rump joint with salt and pepper before searing on all sides for a few minutes to brown and seal it
- Transfer the beef rump to an ovenproof dish and pour over the wine and organic beef broth. Cover and roast for 30 minutes per 500g. If you have a meat thermometer you are looking for an internal temperate of 54-56C
- When the beef rump has cooked, remove from the oven, set aside and allow the meat to rest. Now make a start on braising the carrots and making the jus
- Melt the butter in a heavy-bottomed ovenproof pan and cook the garlic for a few moments until soft. Add the carrots, organic chicken bone broth, thyme and tarragon. Season with salt, pepper and scatter over the sugar. The carrots need to be submerged in the liquid so add a little more water if necessary
- Bring to the boil and boil rapidly for 10 minutes. Cover, and place in a 200C oven for a further 5 minutes, or until the carrots are tender. Discard any sprigs of herbs before serving
- To make the jus. Remove the beef rump joint from its roasting tin and cover loosely to rest. Pour any juices from the pan into a saucepan and reduce on a high heat on the hob until you have achieved the desired consistency. Taste and season if required
- Just before serving mix 2 tablespoons of horseradish with 300ml of creme fraiche and serve dolloped over your meat
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC BEEF?
Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At The Organic Butchery, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.
Frequently asked questions
-
Organic grass fed beef is a whole, real food. It usually contains less total fat than conventional beef because these cows are outside more and therefore more active, over the course of a year (this also means fewer calories). Farming cattle in harmony with nature on natural pastures of grasses and herbs has been shown to increase and/ or improve some of these nutrients further. Grass fed beef also contains up to five times more omega-3 than conventional beef. This makes it a valuable source of food to improve our Omega 3 intake which currently we get from fish in our diet, but not enough. The right balance of Omega 6:3 protects our heart health, reduces inflammation within our body, benefits our immune system and probably protects our mental function, too.
-
By definition, organic beef in the UK is fed on a diet predominantly made up of grass. However this won't necessarily make it 100% grass fed, this is not an organic standard. We supplement our organic beef’s diets when grass alone isn’t up to doing the job. As part of our regular crop rotation, we plant some cereals, such as barley, alongside nutritious legumes like peas. These can be grown together in the same field and harvested as a ‘whole crop’. That means the stalk and seed are cut and stored together, so there’s no by-product and no waste. It also means the cattle get a balanced meal with plenty of roughage.
-
Organic beef has to be certified by an approved organic body to a number of set organic standards. These include the space that an organic beef animal has to graze, the way that its food is grown, without the use of pesticides and or unapproved fertilisers. The standards for organic beef also cover use of medicines (no routine drugs, growth promoters or additives added) and other points that improve the welfare and conditions throughout the life of the animal and on through slaughter and butchery. Coombe Farm Organic is certified organic by the Soil Association.