Hopkins River Beef – Rump

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Hopkins River Beef – Rump


The beef rump is cut from the hindquarter and is a boneless piece of beef that covers the hip bone of the animal. There are two rumps per carcase. An extremely versatile cut it can be roasted, pan-fried, barbecued, stir-fried or slow-cooked in a braise or casserole. It is a great full flavoured piece of beef.

Rump, Onion Puree, Braised Intercostals and Panisse with Rob Kabboord

This dish was originally created for a special beer dinner. The flavours of the beef and it’s accompaniments, needed to suit a chocolaty porter, so the use of different spices throughout the dish seemed the natural thing to do.
To complete all the elements please allow yourself a couple of days, as the intercostals need a good 10 hours in the oven. This recipe will feed four generously, and should be served with a Temptress chocolate porter from Holgate Brewery or if you prefer a glass of wine, Tommy Ruff (Shiraz Mouvedre) from the Barossa Valley. A simple green leaf salad and some roasted potatoes make for a great accompaniment to the dish.



1 kg intercostals meat.
1 onion
1 carrot
2 cloves of garlic
¼ bunch of thyme
1 tblsp. Black pepper
1 tblsp cloves
Splash red wine (100ml)
2 Splashes Pedro Ximenez sherry (200ml)
1 lt water
1 lt beef stock.
Cartouche (paper lid – cut to the size of the pots diameter)
Le Creusset (or Crockpot)


This is a cut of meat from between the ribs. It’s a cut that is probably my favourite braising meat. Short rib without the bone or brisket can also be used.
Cut the meat into strips of about 5 cm. Then, in a heavy based pan, sear the meat making sure to season it well. Once the meat is browned, remove from the pan and add the roughly chopped onion, garlic and carrot. Once they have some colour deglaze with a good splash of red wine and Pedro Ximenez sherry. Let this reduce a little then add everything else. Let all of this come up to the boil and put on the cartouche, a lid and put it in the oven at 110 degrees C. for 10 hours, check after 4 hours to make sure enough liquid is in the pan. Once you are happy that the intercostals are soft enough, take them from the oven and take out about a litre of liquid, reduce this slowly with another good splash of Pedro Ximenez, once a nice thick glaze is achieved reserve for later. Meanwhile let the intercostals cool on the bench (and maybe treat yourself to a hot braised beef sandwich, fresh white fluffy bun a little Dijon mustard and some melting hot intercostals…

Onion Puree

4 brown onions
2 cloves of garlic
150 gr butter
Salt and pepper
1 ½ tblsp of spice mix


The onion puree is also best made the day before. Once the onions and garlic are peeled , chop into a rough brunoise (small dice). Then into a hot pot place the butter and oil and then the chopped bits. At this stage stir every 10 minutes or so (don’t fuss over it) once a nice golden brown colour is achieved, turn the stove to a low setting and let the (by now) onion puree simmer for about 30 minutes. After 30 minutes add the spice mixture, and simmer for another 15 mins so the onion puree and spices can get acquainted with each other. Then push the puree through a fine sieve and reserve.

The Spice Mix

3 Cloves
2 Cardamom
1 Cinnamon
1 Black pepper
1 Star anise
1 Ginger powder


All the quantities are in teaspoons. In a warm pan, add all your spices except the ginger powder and gentle heat them until they are very fragrant. Then in a spice grinder pulse them till you have a nice powder then add the ginger powder.



280 grams chickpea (also known as besan) flour
1100 grams of water
50 grams of olive oil
10 grams of freshly chopped tarragon
5 grams of freshly chopped thyme
Salt and pepper


This is a classic French recipe that brings a great texture and herbaceous flavour to the dish.
In a pot (thick based) add all your ingredients and whisk very well, try to get rid of all the lumps from the chickpea flour. Then over a gentle heat, whilst stirring continuously bring it up to the boil. The Panisse will go very thick. After cooking it for about 5 minutes pour it into a flat tray and cover with baking paper. Straight into the fridge and let it set for at least 4 hours. Then cut the Panisse into nice fingers 7 by 1 centimetre is a nice size, dust the fingers in a little chickpea flour and fry till golden.

Hopkins River Rump

800 gr rump cap from Hopkins river.
Little butter and oil
Salt and pepper


The star of the show.
The trade off between taste and texture. Rumps, a slightly chewier piece of meat, holds more flavour then say a eye fillet which (if cooked right) will melt in your mouth. With this dish we already have all these lovely soft textures from the slow cooked intercostals and puree, to the soft centred Panisse fingers, so to make your mouth work a little harder with the bonus of great flavour is a fair trade off (I think).
When we use the rump at Merricote, we prepare it into the different muscle groups (there is about 7 in the rump). My favourite is the rump cap, this piece can nearly be treated like the eye fillet, but has a little sinew and some lovely fat on the top. Because there is already some braised meat on the plate, the actual serve of rump seems a little smaller than normal, but trust me it’s will suffice.
Pan roast the piece of meat in a little oil and butter till golden on all sides then place in the preheated oven, at 180 degrees C for about 12 minutes. Make sure to rest the meat for at least 8 minutes,then carve and give a quick flash in the oven (about 3 to 4 minutes).

Assembly of this dish

Make sure your plates are warm otherwise all your hard work will be stone cold in seconds.

Gently bring your intercostals and onion puree to the simmer, whilst roasting your piece of beef. Fry your Panisse fingers and keep warm in the oven and then for the fun part (as it is nearly time to sit down and enjoy the Porter and beef)
The plating- in the middle of the plate place a good dollop of the onion puree, on top of that a couple of intercostals and on top of that a slice or two of the medium rare roasted rump. Place the fried and seasoned fingers around the stack of goodness and drizzle a little of the reduced braising stock over the top.

Rob Kabboord

81 High Street, Northcote, Victoria

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