Cheese Injected Beef Rump Roast. Prime Beef Rump Injected with Cheese Wizz, Rubbed with Chilli Sugar and Roasted to Perfection.

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Cheese Injected Beef Rump Roast. Prime Beef Rump Injected with Cheese Wizz, Rubbed with Chilli Sugar and Roasted to Perfection.
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
In todays episode we're going to roast a perfect beef rump roast, injected with Cheese Wizz, rubbed with our special chilli sugar rub. You will nedd to have a meat syringe to inject the cheese. If you don't own one, never fear, they only cost about 10 dollars on eBay.
  • 1.4kg Beef Rump Roast
  • 100g Cheese Whizz (soft spreading processed cheese)
  • 15g Butter
  • 2 Tbs Brown sugar
  • 1 Tbs Salt
  • 1 Tbs Chilli flakes
For the Serving Suggestion
  • 6 Soft sundried tomato halves (the type in olive oil)
  • Feta cheese
  1. To start you will need a nice 1.4kg or just over 3 pound rump roast cut. Look for a piece that has good marbling and a fair strip of fat on the edge.
  2. Place the Cheese Wizz in a bowl along with the butter and warm it up in your microwave to soften and liquify the cheese the cheese. Stir this thoroughly until the butter and the cheese are totally combined.
  3. Load half of this into your meat syringe and start injecting the meat with the cheese. Do this by pressing the needle almost all the way through the meat. Start pressing the plunger down while simultaneously withdrawing the needle from the meat. Load the other half of the cheese into the syringe and continue injecting the meat at even spaces until all of the cheese has been injected into the rump.
  4. In a bowl, combine the brown sugar, flaked salt and chilli flakes. Sprinkle these liberally all over the roast and rub them in yo the surface. Be careful not to apply to much pressure as this will force the cheese out of the meat.
  5. Place the roast on a rack in your roasting pan and bake the meat in a preheated oven at 180c or 350f for 90 minutes.
  6. Remove the roast from the oven and allow it to stand for 5 minutes.
  7. Transfer the roast to a carving board and slice the meat into thin slices at an angle across the grain.
  8. You will notice that the whole inside of the meat has been infused with the cheese, and the little cheese that has oozed out during cooking has created a beautiful cheesy crust on the top of the roast.
  9. As a serving suggestion, plate a few slices of the beef, top it with soft sundried tomato, the type preserved in olive oil, then crumble a little feta over the top before serving with the accompaniments of your choice.


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