ESG ES - Recipes: Hay-Infused Roast Beef Rump

Prep: 26 hours • Cook: 45 minutes • Serves: 6

Australian Beef Rump – 1kg
Hay – 1 packet
Daikon, peeled – 1
Onion, peeled and chopped – 3
Star Aniseed – 3
Cinnamon – 1 stick
Cloves – 2
Green Cardamom – 5
Black Peppercorn – 2 gms
Ginger – 3 cm stick
Fresh Coriander – 20 gms

  1. Preheat oven to 60°C, in a large fry pan, sear the beef rump on each side to golden brown. Wash hay under running water and transfer to a baking tray. Place rump on top of the hay and bake in the over for 24 hours.
  2. In a medium sized sauce pan, heat a dash of oil and sauté the onions, add the minced beef and fry until golden brown. Add in cinnamon, cloves, green cardamom, black peppercorn and ginger and fry till fragrant. Add in 1 litre of water and simmer for 30minutes. Strain and simmer for another 15minutes to reduce the liquid. Season to taste.
  3. Using a turning type vegetable mandolin, grate the daikon, to look like noodles.
  4. To finish, place daikon noodles into the base of a bowl. Slice beef thinly and lay on top of daikon. Garnish with spring onion and coriander. To serve, pour hot beef soup over daikon noodles.