Whole Rump Barbecued
Get ready to elevate your outdoor cooking game with this spectacular Whole Rump Barbecued recipe! This show-stopping cut of beef, marinated in a bold blend of olive oil, garlic, fresh rosemary, smoked paprika, and cumin, is slow-cooked to perfection on the grill. Infused with aromatic spices and basted with drippings enriched by red wine and beef stock, this recipe delivers melt-in-your-mouth tenderness and a beautifully caramelized crust. Perfect for gatherings, the whole beef rump is cooked over indirect heat for 2.5–3 hours, ensuring juicy results and a flawless medium-rare finish. Serve thinly sliced alongside grilled vegetables, roasted potatoes, or a vibrant salad for a crowd-pleasing feast that’s as impressive as it is delicious. Whether you're hosting a backyard barbecue or celebrating a special occasion, this recipe ensures bold flavors and unforgettable bites that will keep everyone coming back for more.
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Recipe Information
Ingredients
- 1 piece whole beef rump (approx. 5-6 lbs)
- 4 tablespoons olive oil
- 6 pieces garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1 tablespoon kosher salt
- 2 teaspoons black pepper, freshly ground
- 0.25 cup red wine (optional)
- 0.5 cup beef stock
Instructions
Preheat the barbecue grill to medium-high heat (375°F or 190°C). If using a charcoal grill, prepare it for indirect heat cooking.
Pat the whole beef rump dry with paper towels and trim any excess fat, leaving a thin layer to enhance flavor during cooking.
In a small bowl, mix olive oil, minced garlic, chopped rosemary, smoked paprika, ground cumin, kosher salt, and freshly ground black pepper to create a paste-like marinade.
Rub the marinade generously all over the beef rump, ensuring even coverage. For best results, let the seasoned rump sit at room temperature for 30 minutes to absorb the flavors.
If using wine, pour the red wine and beef stock into a disposable aluminum pan. Place the pan underneath the grill grate to catch drippings and add moisture during cooking.
Once the grill is ready, sear the beef rump over direct heat for 3-4 minutes on each side, until a crispy, golden-brown crust forms.
Move the rump to an area of the grill with indirect heat and close the lid. Cook slowly for 2.5-3 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
During cooking, occasionally check the barbecue temperature and baste the meat with drippings from the pan to keep it moist.
Remove the rump from the grill when it reaches the desired doneness. Loosely cover it with aluminum foil and let it rest for 15-20 minutes to allow the juices to redistribute.
Slice the beef rump across the grain into thin pieces and serve with your favorite sides, such as grilled vegetables, roasted potatoes, or a fresh salad.
Nutrition Facts
Calories |
705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 478 mg | 21% | |
| Total Carbohydrate | 2.4 g | 1% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 0.3 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1562 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
