02 January 2013,22:44 by

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A delicious Roast Peppered Rump Stick made from fresh rump of beef and pouring of beef stock is one of the most meat dishes that you will never forget. Blending with some spices like English mustard, green and black peppercorns, grated nutmeg, freshly grated ginger, soy sauce, honey and salt will precise the taste of this dish.
Serves :

Preparation Time :
45 minutes

Cooking Time :
2 hours

Preparation Method :

  • Preheat the oven to Gas Mark 5/190°C/375°F.
  • Place a rack on top of a roasting tin, place the rump of beef on the rack and pour the beef stock over it. Then coat the rump with the English mustard.
  • Crush the peppercorns, using a mortar and pestle, blend them with the grated nutmeg and ginger.
  • Place in a mixing bowl, blend it thoroughly in the soy sauce, honey and salt.
  • Completely cover the top of the rump with this mixture.
  • Then roast it for 2 hours, basting every 15 minutes.
  • Pour the left-over juices and stock from the roasting tin into a small saucepan and boil until reduced by one-third.
  • Season, pour the sauce into a sauceboat, slice the rump and serve.


  • 1.5 kg rump of beef 
  • 150 ml Basic Beef Stock 
  • 3 tablespoons English mustard 
  • 6 tablespoons green and black peppercorns
  • 1 nutmeg, grated
  • 1 teaspoon freshly grated ginger
  • 2 tablespoons soy sauce
  • 2 tablespoons clear honey, warmed 
  • Salt (to taste)

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