Herb-Larded Rump Roast with Roasted Vegetables
A Sunday roast from the Argentine repertoire: the meat is larded with garlic and rosemary — seasoned from the inside, not only from the outside — and then braised for two hours under foil on a bed of leek, carrot and onion, until it falls apart under the fork.
The cut is called colita de cuadril in Argentina; in English it is the tri-tip, cut from the bottom of the sirloin. It is lean enough to slice and has enough connective tissue to take long heat.
The beetroot is cooked whole and wrapped in foil — which is why the skin then slips off on its own. Served alongside roasted squash.
You will also need: aluminium foil.
Ingredients
- 1 tri-tip (bottom sirloin) of 1.2 kg
- 3 garlic cloves, cut into fine slices
- Fresh rosemary, as needed
- Oil (corn, sunflower or olive), as needed
- 200 g leeks, cut into medium dice
- 200 g carrots, cut into medium dice
- 200 g onions, cut into fine strips
- 2 glasses of water (or beef stock)
- 1 kg beetroot
- 1 kg squash or pumpkin, skin on, cut into wedges
- Lemon juice, to taste, for the side dish
- Salt and freshly ground black pepper, to taste
Method
- 1
Trim the excess fat from the outside of the piece of meat. With the point of a sharp knife, make small deep cuts and incisions in the top of the joint. Push a slice of garlic and a sprig of fresh rosemary into each one. Season the whole piece generously with salt and pepper.
- 2
Searing: in a well-heated pan or large pot with a splash of oil, brown the meat over high heat on all sides to seal in the juices. Take it off the heat.
- 3
Slow braising: on a lightly oiled roasting tray, spread out a base of the diced leek and carrot and the strips of onion. Set the seared joint on this bed and pour in the 2 glasses of water. Seal the tray tightly with aluminium foil and cook at a low 150-160 °C for 2 hours.
- 4
Cooking the side dish: wash the beetroot well and wrap each one individually, whole and with the skin on, in aluminium foil. Set them on a second tray along with the wedges of squash. Drizzle everything with olive oil, season to taste and roast at 170-180 °C until a knife goes into the flesh with no resistance.
- 5
Once the beetroot is cooked, let it cool a little and peel it — the skin comes away easily thanks to the steam trapped in the foil. Cut into medium wedges.
- 6
Dress the beetroot wedges and the roasted squash with a thread of olive oil, lemon juice and salt to taste. Cut the tri-tip into thin slices and serve it very hot, with the roasted vegetables and the concentrated juices from the roasting tray.