1 cup of water
1 cup of mayonnaise
1 cup of room temperature butter
3 tablespoons of dried thyme or 6 sprigs of fresh thyme
2 teaspoons of chopped oregano
1 teaspoon of grated lemon zest
1 teaspoon of ground oregano
1 teaspoon of salt
1/2 teaspoon of red pepper flakes
1.5 kg beef rump cap
800g broccoli florets (one large bunch)
Acessories
Large aluminum foil sheet
1 cup of water
1 cup of mayonnaise
1 cup of room temperature butter
3 tablespoons of dried thyme or 6 sprigs of fresh thyme
2 teaspoons of chopped oregano
1 teaspoon of grated lemon zest
1 teaspoon of ground oregano
1 teaspoon of salt
1/2 teaspoon of red pepper flakes
1.5 kg beef rump cap
800g broccoli florets (one large bunch)
Acessories
Large aluminum foil sheet
1
Season the meat with salt and pepper
Place it in a roasting pan with the fat side up
Distribute the herbs and butter over it
Preheat the oven to high temperature
2
In one end of the roasting pan, place an aluminum foil sheet
At its center, arrange the broccoli mixed with lemon zest and sprinkle with salt
Closes like a bundle
3
Roast the beef for 30 minutes
Flip it over, add water to the roasting pan, and scrape the bottom well with a wooden spoon
4
If you want your meat rare, roast it for another 30 minutes
It will be golden brown on the outside and pink on the inside
5
Remove the broccoli package
Blend the vegetable in a blender
with mayonnaise until obtaining a thick paste
Serve the beef with the purée.
