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Rump in Beer Marinade
  • What you will need:

  • 330ml beer
  • 60ml Morgenster Balsamic Vinegar
  • 60ml tomato sauce
  • 60ml Worcestershire sauce
  • 15ml paprika
  • 5ml chopped garlic
  • 1 chilli, deseeded and finely chopped
  • 15ml Dijon mustard
  • 15ml wholegrain mustard
  • 45ml honey
  • 15ml oreganum
  • salt and pepper
  • 1.2kg Picanha rump

    How to prepare:
    Mix all the ingredients together.
    Pour into a shallow dish or plastic bag and add the rump.
    Marinate in the fridge for 2-3 hours or overnight.
    Remove meat from the marinade and braai in a kettle braai, with the lid on, for 30 minutes per 500g.
    Turn halfway and baste with the leftover marinade.
    Or roast in a preheated oven at 180°C for 1 hour.
    Bring the remaining marinade to the boil in a pot and simmer for 10 minutes to thicken and reduce.
    Serve with the steak.

    Recipe supplied by The Star, Angela Day.

    Click here to download the recipe in pdf format.

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