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Dry-spiced rump espetada with horseradish & sun-dried tomato butter
Cubed rump threaded onto skewers, coated in a dry spice rub, seared hard, then finished with a punchy horseradish and sun-dried tomato butter melting into every crevice. Woolworths Taste, Easter 2025.
Recipe from Woolworths Taste magazine, Easter 2025.
Method
- 01
Mash all the butter ingredients together with a good pinch of salt, roll into a log in cling film and chill for at least 20 minutes.
- 02
Toss the rump cubes in olive oil and all the dry spices until every cube is coated. Rest at room temperature for 20 minutes.
- 03
Thread onto metal skewers, packing the cubes tightly so they stay pink in the middle.
- 04
Sear on a screaming-hot griddle or braai for 2–3 minutes a side for medium-rare, turning often. Rest for 5 minutes.
- 05
Slice thick discs of the butter and lay them straight onto the hot skewers so they melt into the meat. Serve immediately.
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