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For the bloggers meetup I organized we got beautiful meat. This was sponsored by De Woeste Grond. And with that meat came two very nice big pieces of meat. We immediately prepared the "donkey" on my egg-bbq. We let this one cook slowly and it was wonderfully tender. But there was still a tailpiece left. Because I had never bought this myself, I first read up on it. Shame to let it fail of course. Preparing rump picanha bbq recipe with red wine blackberry sauce.
And it was also clear with this piece of meat that slow cooking would give the best result. I decided to do that in my oven. And so I made this rump with red wine blackberry sauce that tasted fantastic! prepare rump beef bbq
-Preheat your oven to 120 degrees.
-Before you start working with the meat, make sure it is at room temperature. Sprinkle it with the herbs. If you have ordered something from De Woestegrond, there is a container with herbs and Celtic sea salt bee. So you can use this nicely.
- Take a heavy-bottomed frying pan and place the seasoned meat in it on its fat layer. Fry it on medium heat for 2 to 3 minutes until the fat starts to melt. Then brown the meat on all sides.
-Take a large scale that fits the whole piece of meat. Put the tailpiece in the oven for about 45 minutes. The meat is a bit like preparing roast beef. You can use your core thermometer to monitor the core temperature. picanha
-Now put it in the oven and wait! In the meantime, we'll make the red wine blackberry sauce
The sauce:
-Put the blackberries in a saucepan and crumble the stock cube over it. Then add 300 ml red wine and bring to the boil. Then let the sauce simmer, stirring occasionally, until the blackberries are completely loose and have released all their moisture. Strain the sauce into a colander and return it to the pan. Add the chopped shallot and let it soften. If the sauce is still too liquid for your liking, add a cornstarch paste of 2 tbsp water with 1 tbsp cornstarch. Stir this through and you will see that you get a beautifully bound sauce. Preparing rump picanha bbq recipe with red wine blackberry sauce.
To prepare the tailpiece:
-Finally, remove the tailpiece from the oven and check with your core temperature gauge whether it is to your liking. Let the meat rest wrapped in a piece of aluminum foil for about 5 to 10 minutes.
Tailpiece with red wine blackberry sauce
I thought it was quite exciting to prepare this piece of meat for the first time. You don't want it to fail, of course. But it looked beautiful rosé and it was very tender! So all in all it worked out well. Would you like more information about the meat and background of these Highlanders? Then take a here a look. tail piece beef bbq
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Tailpiece with red wine blackberry sauce
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print Email recipe Pin Rate recipeIngredients:
- 1 tailpiece
- 1 box of blackberries
- Red wine
- shortening
- 2 shallots
- 1 chili powder
- cornstarch
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- First preheat your oven to 120 degrees.
- Before you start with the meat, make sure it is at room temperature. Sprinkle it with the herbs. If you have ordered something at De Woeste Grond, a bowl with herbs and Celtic sea salt is included. So you can use this nicely.
- Take a heavy-bottomed frying pan and place the seasoned meat in it on its layer of fat. Fry it on medium heat for 2 to 3 minutes until the fat starts to melt. Then brown the meat on all sides.
- Take a large casserole dish that will fit the entire piece of meat. Place the rump in the oven for about 45 minutes. The meat is a bit like preparing roast beef. You can use your core thermometer to monitor core temperature.
- Now put it in the oven and wait! In the meantime, we'll make the red wine blackberry sauce
The sauce
- Place the blackberries in a saucepan and crumble the stock cube over them. Then add 300 ml of red wine and bring to the boil. Then let the sauce simmer, stirring occasionally, until the blackberries come loose and have released all their moisture. Then strain the sauce in a colander and return it to the pan. Add the chopped shallot and let it soften. If the sauce is still too runny for your liking, add a cornflour paste of 2 tbsp water with 1 tbsp cornflour. Stir this in and you will see that you get a beautifully thickened sauce.
The meat:
- Finally, remove the tail piece from the oven and check with your core temperature gauge whether it is to your liking. Let the meat rest wrapped in a piece of aluminum foil for about 5 to 10 minutes.
Would you like to try more recipes such as Tailpiece with Red Wine Blackberry Sauce? Take a look at the recipes below
Classic vegetarian red wine sauce
Toast with fresh blackberry sauce and goat cheese
Broccoli salad with old cheese and bacon
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tailpiece Tailpiece prepare picanha bbq recipe with red wine blackberry sauce. preparing beef bbq
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A really delicious piece of meat on your plate