Saucy and moreish, this dish delivers well on flavour and originality. Serve these rump chunks on a cosy night in. (Serves 2-4)
Oil for frying
500g rump, cut into serving sizes
salt and pepper to taste
2 onions, chopped
For the sauce:
30ml cake flour
10ml Worcester sauce
10ml grape vinegar
2ml mustard powder
3ml (a generous ½ t) salt
1. Heat a little oil in a cast-iron pot over hot coals and brown the meat. Season with salt and pepper. Arrange the onions on top.
2. Sauce: Mix the ingredients with enough cold water to form a smooth paste with the consistency of a white sauce.
3. Pour the sauce over the meat chunks. Cover the castiron pot with the lid.
4. Simmer over slow coals until the mustard sauce has thickened and the meat chunks are tender.