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  • The Australian Women’s Weekly Food

    The new roasts

    Aug 04, 2019 5 minutes

    BEEF RUMP WITH SMASHED POTATOES & ANCHOVY VINAIGRETTE

    PREP + COOK TIME 4 HOURS 30 MINUTES (+ STANDING) SERVES 4

    1kg chat (baby new) potatoes
    1.5kg beef rump cap
    2 teaspoons sea salt flakes
    2 teaspoons freshly ground black pepper
    ¾ cup (180ml) extra virgin olive oil
    3 fresh long red chillies
    15 anchovy fillets
    ¼ cup finely chopped fresh oregano leaves, plus extra to serve
    1 tablespoon white wine vinegar

    1 Place potatoes in a saucepan of cold salted water; bring to the boil. Cook potatoes for 20 minutes or until tender. Drain well; pat dry with paper towel. Cool slightly; press down on potatoes to split slightly. Place potatoes on an oven tray.

    2 Meanwhile, bring beef to room temperature. Preheat oven to 120°C/100°C fan (see notes). Place a wire rack over a large roasting pan.

    Using a small sharp

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