Cosy Roast Rump Dinner with Sticky Parsnips & Broccoli Cauli Bake

A flavour-packed winter warmer with juicy roast rump cap, honey mustard veg, and a cheesy bake that steals the show.

🛒 Ingredients

For the roast rump cap & veg:

• 1.4–1.6kg Grass-Fed Rump Cap
• 350g Parsnips, peeled & cut into wedges
• 5 Baby Roasting Onions, whole and peeled
• 2 tbsp Moore River Extra Virgin Olive Oil
• Salt & Pepper
• Optional: Fresh rosemary or thyme

Honey Mustard Glaze:

• 1 tbsp Dijon mustard
• 1 tbsp Wholegrain mustard
• 2 tbsp Honey
• 1 tbsp Olive oil

For the Broccoli & Cauliflower Bake:

• 1 head Broccoli, cut into florets
• ½ head Cauliflower or Cauli Blossom
• 1 tbsp Butter
• 1 tbsp Plain flour
• 1 cup Milk
• 1 cup Grated cheddar
• ¼ cup Breadcrumbs (optional)

🕒 Full Method – Time-Coordinated Cooking Plan

1 hr 50 mins before dinner time: Prepare and roast the rump cap

1. Preheat oven to 120°C (fan forced).

2. Score the fat cap in a criss-cross pattern, season all over with salt and pepper.

3. Place rump cap fat-side up on a wire rack over a tray.

4. Pop it into the oven and roast for 90 minutes–2 hours, until internal temp reaches:

   • Rare: 48–50°C

   • Medium-rare: 52–54°C

   • Medium: 56–58°C

1 hr 20 mins before dinner: Prep the bake + parsnips

5. Prep the veg: Toss parsnips in honey mustard glaze.

6. Add to tray: Nestle parsnips and onions around the rump cap or on a separate tray. Drizzle with olive oil, season, and return to oven for 45–60 minutes.

7. Steam broccoli and cauliflower until just tender (5–7 mins), then set aside.

50 mins before dinner: Start cheese sauce

8. In a saucepan, melt butter, whisk in flour to form a roux, cook for 1 minute.

9. Slowly add milk, whisking constantly until smooth and thickened.

10. Stir in cheddar until melted, then fold through broccoli and cauliflower.

30 mins before dinner: Bake the bake

11. Pour veg and cheese mix into baking dish, top with breadcrumbs if using.

12. Bake at 200°C for 20–25 minutes, until bubbling and golden.

20 mins before dinner: Finish rump cap

13. When rump reaches target temp, remove from oven.

14. Sear in hot pan fat-side down first (2–3 mins), then sear other sides (1 min each).

15. Rest under foil for 10–15 minutes.

✅ Serve

• Slice rump against the grain.

• Spoon up sticky glazed parsnips and soft roast onions.

• Dish out the bubbling broccoli cauli bake.