Roasted Beef Rump with Caponata


Prep time: 20 mins

Cooking time: 1 hour

Serves: 4


  • 1.2 kg approx. Beef Rump Cap
  • 5 Sprigs Thyme
  • 1 Garlic Clove
  • 1 Imperfect Eggplant
  • 3 Imperfect Tomatoes
  • 1/3 Cup Pitted Black Olives
  • 1 ½ Tbsp Capers
  • ½ Bunch Basil
  • 1/3 Cup Olive oil + more for cooking
  • 1 Bunch English Spinach
  • 1 Tbsp Caramelised Balsamic Vinegar
  • Salt & Pepper


  1. Preheat the oven to 180°C.
  2. Pat dry the beef and score the fat.
  3. Season with salt and pepper.
  4. Bring a large frying pan to high heat. Drizzle with olive oil.
  5. Place the beef fat down and sear for 2mins, then turn and sear for further 2mins. Then sear the sides for another 2 mins. Pick and sprinkle the Thyme leaves on top of the beef and place in the oven. Cook for approx. 45 mins.
  6. Meanwhile, slice the eggplant lengthways into 1cm thick.
  7. In a separate frying pan, generously drizzle olive oil, once hot, place 2-3 eggplant slices on the pan and cook for 2-3 mins on each side until golden brown and soft. Repeat with the rest of the eggplant and set aside.
  8. Cut the tomatoes and the eggplant into small dice and place into a bowl. Roughly chop the olives and the capers and add to the bowl.
  9. Season with salt and pepper and drizzle with olive oil. Toss through and set aside.
  10. Place the basil and 1 small garlic clove in a blender, add the 1/3 of a cup of olive oil. Season with salt and pepper and blend for approx. 1 min until vibrant green.
  11. Remove beef from the oven once ready and let it rest for at least 15mins.
  12. Remove the bottom stems of the spinach and wash the leaves.

Ingredients for Roasted Beef Rump with Caponata

Garlic Head Each

$3.00 ea

Fresh Herbs Basil Bunch

$2.00 ea

Tomato Imperfect Each

$0.42 ea

Eggplant Imperfect Each

$0.93 ea

Spinach English Bunch Each

$2.49 ea