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Miso rump roast with gravy and crushed potatoes
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Try our savory miso rump roast with crushed potatoes and corn for a tasty twist on a classic meal!
Ingredients:
  • 1kg piece of beef rump roast, fat trimmed
  • 36.40 gm olive oil
  • 36.00 gm miso paste
  • 28.60 gm honey
  • 21.00 gm light soy sauce
  • 20.00 ml coriander seeds, roughly crushed
  • 450g chat potatoes, par-boiled
  • 2.50 gm ground cumin
  • Pan juices from roast
  • 255.00 gm rich beef stock
  • 20.00 ml mirin
  • 24.00 gm miso paste
  • 30g butter, cubed
  • Steamed sugar snap peas
  • Corn on the cob
Instructions:
  • Preheat the oven to 200C (180C fan-forced). Combine half of the oil with miso paste, honey, soy sauce, and coriander seeds in a small bowl. Massage the flavorful marinade onto the beef and season generously with pepper.
  • Place the beef on a rack in a roasting dish and add 3/4 cup of water. Roast to your desired doneness: 40 minutes for rare, 50 minutes for medium, and 60 minutes for well done. If needed, add more water during cooking. Cover with foil if it starts to brown too quickly. For precise results, rely on a meat thermometer.
  • Take out the beef from the pan, saving the flavorful juices, then cover loosely with foil and let it rest for 20 minutes before slicing.
  • In a separate roasting dish, crush the potatoes using a potato masher or fork. Drizzle with the remaining olive oil and cumin, season well, and toss until the potatoes are coated. Roast alongside the beef for the final 30 minutes, turning the potatoes occasionally, until they turn golden brown.
  • Place the reserved pan juices in a frying pan over medium-high heat. Add stock, mirin, and whisk in miso paste. Boil until the mixture is reduced to a thin sauce. Pour in the juices from the rested beef roast and whisk in the butter.
  • Arrange the beef roast on a platter with the potatoes, miso gravy, sugar snaps, and corn for a delicious meal.

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