A Rump Tail on the Kettle Braai is going to be your next party trick. It’s ok, you can tell them it is all your idea.

This Rump Tail on the Kettle Braai is so full of flavour and attitude that it needs nothing more than one or two very simple side elements, a good bottle of wine and good company.

What is a rump tail? The rump tail is as the word describes the tail end of the rump and is found in the hindquarter.  I some countries it is referred to as the tri-tip of the rump. It has no fat or nerves, therefore no waste. A beautiful cut of meat and we love it, slow roasted in the oven. Cut up in steaks and grilled or the best of both ways, grilled and slow roasted. Perfection.

This year, I am going to steer away from the usual cuts for Christmas. we have done enough gammon, pork roasts, stuffed lamb rolls and pork bellies. It is time to ring the changes. I love the rump tail for its flavor, but also because you cook as many as you need. So if it is just you and your man or your missus, one rump tail is enough. If you are a crowd as we will be for Christmas lunch, then make as many as you need or fit in on your kettle braai.

With my rump tails, I served Yorkshire puddings, just because I love them. I also grilled heaps of asparagus and made the most delicious smoky hollandaise sauce. Simple flavors, done well. I have to agree with the saying: “Less is more”, my family ate every morsel of this meal.

Rump Tail on the Kettle Braai

serves 4

Ingredients

+- 1.5 kg rump tails

45 ml olive oil

30 ml/ 2 T All Purpose Spice

juice of 2 lemons

Method

Prepare the kettle braai with 20 briquettes on each side. Rub the olive oil all over the rump tails and then season with the all purpose spice. Sear the meat over the direct heat and then place the meat in the middle of the grid where there are no coals. Cover with the lid and open the vents. Roast for about 35 – 40 minute or until the internal heat of the meat is about 55 degrees. In the last minute, squeeze the lemon juice all over the meat. Rest the beef for about 10 minutes. Slice and serve with the other side dishes.

For the Yorkshire puddings

Ingredients

2 extra large eggs

100 ml milk

100  g flour

80 ml vegetable oil

3 ml salt

Method

Preheat the oven to 220 C. Spray a muffin pan with Spray n Cook and add a little oil in each on the 12 muffin holes. Preheat the muffin tray  with oil in the oven for 10 to 15 minutes so that the oil gets really hot. Whisk the eggs and then add the milk, flour and salt and on whisking until you have a pancake batter consistency. Pour the batter into a pouring jug., so that it is easier to pour into the muffin holes.

Remove the muffin tray from the oven and pour the batter into the muffin wholes, about 3/4 full. Bake for 12 – 15 minutes or until the Yorkshire puddings are crispy, puff out and golden brown.

One Minute Hollandaise for the Rump Tail on the Kettle Braai

makes 200 ml sauce

Ingredients

1 extra large egg yolk

5 ml white wine vinegar

1 t/ 5 ml water

5 ml Dijon Mustard

125 ml melted butter – melted it must be 125ml, it is about 120 g

1 drop liquid smoke or 3 ml smoked paprika

Method

Place the egg yolk, water, vinegar, liquid smoke and mustard in your stick blender’s jug. Melt the butter in microwave oven. Place your stick blender over the egg yolk and start running the machine. Slowly add the melted butter and voila…. in seconds you have hollandaise. Add salt, pepper and maybe thyme if you feel it needs it.

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