Rump with Beetroot + Horseradish

• 500g raw beetroot
• 1 L water
• 1T red wine vinegar
• 1T olive oil
• 1T chopped parsley

Remove the tops from the beetroot, and place in a large pot with enough water to cover. Cover and cook on a low simmer for about 1 hour, depending on the size of the beetroot, until when tested with a skewer there is no resistance. Strain off the water and allow to cool slightly.

When the beetroot are cool enough to pick up, remove the skin by gently peeling with your hands.

Cut into nice wedges or rounds, add in the parsley, red wine vinegar and olive oil, then set to one side.

• 150g creme fraiche
• 2T fresh or prepared horseradish
• Zest of 1 lemon

For the creme fraiche dressing, place the horseradish, creme fraiche and lemon zest in a bowl. Whisk this mixture until it begins to thicken and forms the texture of whipped cream. During this process, make sure to keep everything cold or the mixture will split

Season with salt and pepper, then cover and place in the fridge.

• 1 shallot (finely diced)
• 1 bunch watercress
• salt and pepper

Dandaragan Organic Beef rump steak is full flavored, lean in texture and downright delicious. When you have quality beef and good local produce, sometimes it’s best not to overthink it. Just cook and enjoy! Serves 2.

Note – For the horseradish and crème fraiche dressing, fresh horseradish is best, but prepared horseradish in a jar is a fine substitute.

• 2 x 160-180g rump steaks
• 2T Olive oil
• Salt and pepper

 To cook the rump, allow it to come to room temperature, coat with olive oil, and season generously.

Using a griddle pan or BBQ, place the steaks onto the grill, and press down firmly. The steaks should have even contact with the cooking surface.

Cook for 4-5 minutes on each side.

Remove the steaks from the grill and allow to rest for at least 3 minutes.

To assemble the salad, first place a good spoon of the crème fraiche dressing on one side of the plates and spread out a little. Then top with the dressed beetroot, finely diced shallot and fresh watercress.

Slice the rump across the grain into even pieces about 1 cm wide. Place next to the salad and add a little more salt and cracked pepper if desired.

• ¼ bunch of rosemary
• Sea salt and ground black pepper
• 10ml olive oil
• 2 cloves garlic, crushed
• 1 rib of beef (approximately 1kg)

• 500g large beetroot
• 100g brown sugar
• 1 tsp yellow mustard seeds
• 100ml red wine vinegar
• ½ tsp sea salt
• ¼ tsp ground black pepper

Prepare the beetroot relish first. Peel and coarsely grate the beetroot. Put into a saucepan with the sugar, mustard seeds, red wine vinegar, salt and pepper and bring to boil. Reduce the heat and simmer gently for 1 hour or until the liquid is reduced to a jammy consistency.

To prepare the spare ribs, chop the rosemary and mix with the salt, pepper, olive oil and crushed garlic. Place the spare ribs in a baking dish, spoon the marinade over and toss until the beef is evenly coated. Cover the dish in cling film and refrigerate for 2 hours.

Cook on a barbecue grill, turning regularly for 30 minutes or until cooked to your liking. Set beef aside for 10 minutes to rest, then slice into 5cm pieces. Serve with beetroot relish on the side.

• ¼ bunch of rosemary
• Sea salt and ground black pepper
• 10ml olive oil
• 2 cloves garlic, crushed
• 1 rib of beef (approximately 1kg)

• 500g large beetroot
• 100g brown sugar
• 1 tsp yellow mustard seeds
• 100ml red wine vinegar
• ½ tsp sea salt
• ¼ tsp ground black pepper

Prepare the beetroot relish first. Peel and coarsely grate the beetroot. Put into a saucepan with the sugar, mustard seeds, red wine vinegar, salt and pepper and bring to boil. Reduce the heat and simmer gently for 1 hour or until the liquid is reduced to a jammy consistency.

To prepare the spare ribs, chop the rosemary and mix with the salt, pepper, olive oil and crushed garlic. Place the spare ribs in a baking dish, spoon the marinade over and toss until the beef is evenly coated. Cover the dish in cling film and refrigerate for 2 hours.

Cook on a barbecue grill, turning regularly for 30 minutes or until cooked to your liking. Set beef aside for 10 minutes to rest, then slice into 5cm pieces. Serve with beetroot relish on the side.