Ingredients
Method
- Preheat oven: Preheat oven to 200°C (180°C fan-forced).
- Place the pearl barley, stock, tomatoes, olives, garlic and rosemary into a large heavy-based ovenproof casserole dish. Stir to combine and season with salt and pepper.
- Season the beef rump with salt and pepper and spray lightly with olive oil. Place on top of the barley mixture and cover with the lid.
- Cook covered for 30 minutes, then remove the lid and cook for a further 15–20 minutes for medium, or until done to your liking. Add the cannellini beans for the last 5 minutes of cooking.
- Remove from oven, cover loosely with foil and rest for 15 minutes.
- Slice the beef and serve over the barley mixture with steamed broccolini. Sprinkle with flat-leaf parsley.
Top Tips
1. Beef blade would also work for this recipe. Use a large sharp knife to trim excess fat from beef.
2. For accuracy of doneness use a meat thermometer. Rare 60°C. Medium rare 60–65°C. Medium 65–70°C. Medium well done 70°C. Well done 75°C.
3. Add ½ cup (125ml) red wine and swap out ½ cup of stock for extra depth of flavour.
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