"The wagyu can be replaced with a good cut of Angus beef," says Pete Gilmore. "The important thing is to use a large piece of beef so you can carve it at the table."
- 1 wagyu rump cap or well-marbled Black Angus rump cap (1.6kg; see note), removed from fridge 40 minutes before cooking Grapeseed or olive oil, for brushing
- 150 ml veal glaze (see note), warmed
- 1Heat a charcoal barbecue with a lid until very hot coals form (15-30 minutes). If using a barbecue without a lid, also preheat oven to 180C. Brush beef with oil and season to taste, then grill, turning regularly, until browned (1-2 minutes each side). Transfer beef to a wire rack in a roasting pan and place away from the coals to cook indirectly, close the lid and bring the barbecue to 180C, or place in oven and roast, turning once halfway through, until cooked to your liking (40 minutes to 1 hour for medium-rare, with an internal temperature of 55C). Loosely cover beef with foil and rest for 15-20 minutes. Carve beef, brush with warmed veal glaze and serve.
You’ll need to order wagyu or Black Angus rump cap ahead from a butcher. If you can’t source this cut, use another large roasting beef joint such as rib-eye. Veal glaze is available from specialty butcher shops.
Drink Suggestion: 2010 La Violetta “La Ciornia” Shiraz, Great Southern, WA, or 2015 Ochota Barrels “The Fugazi Vineyard” Grenache, McLaren Vale, SA. Drink suggestion by Russ Mills & Amanda Yallop