Outdoor Cooking & Charcoal Oven Recipes / Beef

Roast beef rump heart with mustard crust

Cooked in the Charlie Charcoal Oven

Roast Beef Rump Heart with Mustard Crust

English mustard powder, sea salt and cracked pepper make a savoury crust for rump heart. The beef roasts gently in Charlie before a good rest and carving. A generous joint with a little bite from the mustard.

Chris TaylorFire cook and author
Roast
Prep5 minutes
Cook40 minutes
Serves4 to 6
DifficultyMedium
Oven temperature160°C (320°F)
RackCharlie Oven Cooking Rack
CharcoalHalf a football of good quality lumpwood charcoal

Charlie Oven — https://charlieoven.com/en-us/blogs/charcoal-recipes/bbq-roast-beef-rump-heart-with-mustard-crust

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Ingredients

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

Method

Setting up Charlie
  1. Light half a football of charcoal and place it in the base of the Charlie Oven
  2. Allow the oven to come up to 160°C (320°F) for indirect roasting
  3. Place the Charlie Oven Cooking Rack in position for slow roasting
  1. Remove the rump heart from the fridge at least a couple of hours before cooking to bring it to room temperature.
  2. Mix together the Maldon salt, English mustard powder, and cracked black pepper.
  3. Coat the beef well all over with the salt, mustard, and pepper mixture.
  4. Place the coated rump heart on the Charlie Oven Cooking Rack and slowly roast at 160°C (320°F) until the internal temperature reaches 45°C (115°F) for rare.
  5. Remove from the oven and leave to rest for at least half the time you cooked it for.
  6. Slice across the grain and serve.

Tips

  • Use a meat thermometer to check the internal temperature: 45°C (115°F) for rare, 55°C (130°F) for medium.
  • Resting is essential: it allows the juices to redistribute throughout the meat for a more tender result.
  • Always slice across the grain for the most tender eating experience.
  • Bring the meat to room temperature before cooking for more even results.

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The cook

Chris Taylor

Fire cook and author

Chris "Chops" Taylor worked as a home economist on MasterChef before turning to fire cooking, and has co-written Fire Feasts and Backyard Baking with DJ BBQ. He co-founded Whittle and Flame charcoal and has taught steak and fire cooking masterclasses on Charlie.

More recipes by Chris Taylor

Frequently asked questions

  • What temperature should rump heart be for rare or medium?

    Take the beef out at 45°C (115°F) for rare, or 55°C (130°F) for medium. Roast it on the Charlie Oven Cooking Rack at 160°C (320°F) and use a meat thermometer to check the centre.

  • How long should I rest the roast beef?

    Rest it for at least half the time it spent in the oven. Resting lets the juices spread back through the meat, so it is more tender when you slice it across the grain.

  • Do I need to take the beef out of the fridge first?

    Yes. Take the rump heart out of the fridge at least a couple of hours before cooking so it reaches room temperature, which helps it cook more evenly all the way through.

  • What goes into the mustard crust?

    Equal amounts of Maldon salt, English mustard powder and cracked black pepper, 100g of each. Mix them together and coat the whole joint all over before it goes into Charlie.