Hawksmoor 35 Day Dry-Aged British Beef Rump Picanha Roast

The joint of beef that led to Hawksmoor winning Best Sunday Lunch in the UK not once but twice.
We recommend: Medium rare


“Excuse me while I get moist-eyed: Hawksmoor filled a yawning gap in our culinary life. One of my favourite restaurants of the last 10 years.” Jay Rayner, Observer


Since we opened our first restaurant in 2006, we’ve been working with passionate farmers across Britain doing things the old-fashioned way. Slowly, carefully, always focusing on the health and happiness of the animals and the land on which they graze. We believe that animal welfare, sustainable farming and supporting independent farmers are not just the right thing to do – they’re as close as you can get to a guarantee of great tasting beef.

From our network of farmers, this 35 day dry-aged British beef is exactly the same as we serve in our restaurants in London, Liverpool, Manchester and Edinburgh.

Beef, salt, heat. When it’s as simple as that the beef really has to be the best there is.


Our rump roast is cut exactly as we serve it in our restaurants. Taken from the rump cap — known as picanha in South America — it comes with the right amount of fat, so it roasts beautifully and delivers proper, flavour-packed roast beef.


“Flawless. The best steak you’ll find anywhere.” Giles Coren, The Times

Dry-Aged British Beef, Beef and Liberty

"A culinary lovesong to beef."
Time Out

Find them at thehawksmoor.com/steak

View our masterclasses at thehawksmoor.com/steak

Hawksmoor at Home
Hawksmoor's top chef Matt Brown has been Head Chef of not one but two restaurants with three Michelin stars. Let him teach you how to cook the perfect roast, sides and more. For Matt's masterclasses visit thehawksmoor.com/steak

GB

Keep Refrigerated; Suitable for Home Freezing

How to cook the perfect roast
1. Let it breathe
Remove the rump roast from its packaging, ideally 12 or so hours before cooking. Pat dry with kitchen towel, place on a plate and put into the fridge.
2. Bring it up to room temperature
Take the meat out of the fridge about an hour before cooking. Leave the string around the joint until it's cooked and rested.
3. Pick a cooking method
If the weather allows, light a barbecue and start over charcoal, as we do in the restaurants, for maximum flavour (use sustainable lump charcoal and eco fire-lighters - avoid briquettes containing lighter fluid).
Cast-iron griddle or heavy-gauge frying pan.
4. Turn up the heat
For charcoal, wait until the coals glow white. Or get your pan very hot.
5. If you're inside, open the windows
There will be lots of smoke.
6. Pat your meat dry again
Wet beef will struggle to achieve a delicious golden crust.
7. Fat or no fat?
If you're using a barbecue or well-seasoned ridged griddle pan you won't need any fat. If you're using a heavy-gauge frying pan, we recommend using beef dripping - beef on beef just makes sense. Add a heaped teaspoon to the hot pan before adding your beef.
8. At the last minute, season your beef
Use Maldon sea salt and probably more than you think sensible - it will help build up a delicious salty crust.
9. Cook the rump roast
Sear the roast, starting with any fatty bits and turning regularly until it's an even dark golden brown (don't forget to brown the ends). After searing, transfer to a hot oven (pre-heated to 200°C / 180°C fan) for 15-25 minutes (for medium rare), turning halfway through cooking.
10. When is it done?
Weights of roast joints, and home equipment can vary so it's best to use a meat thermometer. At the end of cooking, the internal temperature should be at the bottom end of the range, and towards the top end once rested. Insert the probe into the thickest part of the meat for accuracy. For a rump roast, we recommend medium-rare to ensure the meat stays tender and juicy.
Rare 40°C to 50°C
Medium rare 45°C to 55°C
Medium 50°C to 60°C
Medium well 55°C to 65°C
Well done 60°C to 70°C
11. Rest
This is so important. Ideally on a rack, for a good 15-20 minutes or so. You can pop it back in the oven for a couple of minutes if you prefer, remembering to snip the string before carving. Serve on hot plates with all the trimmings.
12. Crack open a bottle of good red wine.
Eat, drink and be merry

Until you master your steak skills you might want to cut this out and keep it handy.

Box

Box - Recycle; Film - Do Not Recycle; Tray - Do Not Recycle

Storage:
Keep refrigerated below 5°C.
Once opened consume within 1 day.
Do not exceed use by date.
For use by date see front of pack.
Suitable for home freezing on day of purchase.
Use within 1 month of freezing.
Defrost fully before use.
Do not refreeze once defrosted.

Hawksmoor

From our network of passionate farmers and aged in a bespoke dry-aging room, this is exactly the same beef we serve in our restaurants in London, Manchester and Edinburgh.

For over 15 years we've been working with farmers across Britain who rear cattle to our specification. We believe that animal welfare, sustainable farming and supporting independent farmers are not just the right thing to do - they're as close as you can get to a guarantee of great tasting beef.

"Excuse me while I get moist-eyed: Hawksmoor filled a yawning gap in our culinary life. One of my favourite restaurants of the last ten years."
Jay Rayner, The Observer

The key to great beef is happy cattle.
Since we opened our first restaurant in 2006, we have been working with passionate British farmers doing things the old-fashioned way. Slowly, carefully, always focusing on the health and happiness of the animals and on the land on which they graze.

For a complete hawksmoor at home experience
We have developed a range of meal kits with sides, sauces and desserts, along with our own bottled cocktails and steak-loving wines. Perfect for a special beef-fuelled celebration.

Hawksmoor,
Unit B,
Jack's Place,
6 Corbet Place,
London,
E1 6NN.

GB

Hawksmoor,
Unit B,
Jack's Place,
6 Corbet Place,
London,
E1 6NN.