Recipes


BARBECUED BEEF RUMP IN A DARK BEER MARINADE WITH BEER AND MUSTARD SAUCE, SERVED WITH BAVARIAN DARK BEER

BARBECUED BEEF RUMP IN A DARK BEER MARINADE WITH BEER AND MUSTARD SAUCE, SERVED WITH BAVARIAN DARK BEER

INGREDIENTS

FOR THE BEEF RUMP

  • 750 beef rump, sinew removed
  • 4-5 garlic cloves
  • 500 ml dark beer (Bavarian Dunkelbier or Bavarian Bockbier)
  • 5 tbsp. sugar
  • 4 tbsp. malt vinegar (or aged balsamic)
  • 1 tbsp. all spice berries 
  • 1 bunch thyme, chopped
  • 1 bunch oregano, chopped
  • 1 chilli pepper, whole
  • 3 bay leaves
  • Salt, pepper, olive oil, aluminium foil

FOR THE BEER AND MUSTARD SAUCE

  • 150g sour cream
  • 1 tbsp. sweet grain mustard 
  • 1 tbsp. Bavarian horseradish, freshly grated or from a jar
  • 50 ml Bavarian dark beer
  • Grated zest of a lemon
  • Salt, pepper, cayenne, curry powder

METHOD

  1. Make a marinade by mixing the beer, sugar, vinegar, all spice, thyme, oregano, whole chilli and bay leaves. Peel the garlic cloves and slice each clove lengthways in three. Insert the garlic slices into the meat, place the meat in the marinade and leave covered for at least 12 hours. Remove the meat from the marinade, pat it dry, coat with olive oil and grill on all sides until brown. 
  2. Season the meat with salt and pepper and wrap in aluminium foil. Place on the barbecue, but not where the heat is most intense, and allow to cook through for 15-20 minutes. Unwrap, slice thinly and season to taste with sea salt and olive oil.

FOR THE BEER AND MUSTARD SAUCE

  1. Beat the mustard with the horseradish and sour cream until smooth. Pour in the beer and mix well to achieve a creamy consistency. Season to taste with the lemon zest, salt and spices.