Roast rump cap (culotte), fondant potatoes and red wine sauce

Recipe for rump cap (culotte) roasted to a perfect pink, with fondant potatoes, greens and red wine sauce.

Course Main course

Cuisine Danish

Nøgleord New Year's Eve food, New Year's Eve menu, Rump cap (culotte)

Total Time 1 30

Servings people

Calories 718kcal

The red wine sauce can be made the day before and simply reheated before serving.
Take the joint out of the fridge well ahead of time, ideally half an hour before you cook it.
Cut the potatoes into evenly sized squares or rectangles. If the baking potatoes are very large, you can cut each one into 2 pieces.
Remember to keep them in water so they do not discolour, and pat them dry before frying.
Clean and cut the vegetables.

Melt the butter in a frying pan with a little oil, add the garlic and thyme and let them simmer gently in the butter while you trim the joint.
Trim the underside of the joint of any sinew and silver skin, and score the fat cap on top. Season generously with salt and freshly ground pepper.
Turn up the heat so the butter foams, and sear the fat side first until it is nicely browned, then turn the joint and sear it golden on the other side.
You can either transfer the joint to an ovenproof dish, or leave it in the pan and put the pan in the oven - it is up to you.
Place the joint in an ovenproof dish, or leave it in the pan. Insert a meat thermometer into the joint, from the side or the top, so the probe sits in the centre, and put it in a preheated fan oven at 160°C.
Cook the joint until it reaches a core temperature of 52°C - about 35 minutes, then let it rest for 15-20 minutes.
If you prefer it cooked a little more, simply leave it until it hits 55-56°C – but take care not to overcook it; it should be red/pink.

Melt the butter in a frying pan with a little oil, add the herbs and garlic and let it foam up well. Brown the potatoes on all sides until they have a golden surface - season with salt and freshly ground pepper.
Put the potatoes in an ovenproof dish, pour over the contents of the pan together with the stock, and bake them in the oven alongside the rump cap for about 30 min. at 160°C in a fan oven.
You can also leave them in the pan and add the stock there - do whatever is easiest for you.

While the joint rests on the worktop and the potatoes finish in the oven - cook the sides.
Melt the butter in a frying pan and fry the mushrooms until golden. Push them to one side and quickly fry the small florets of Tenderstem broccoli in the same pan - they need no more than 3-4 minutes.
Season with salt and freshly ground pepper.

Melt the butter in a saucepan and sweat the shallot in it until soft and translucent – season generously with freshly ground pepper.
Pour in the red wine and let it reduce by half over a fairly high heat. Add the stock and let it reduce by half again, then pass it through a fine-mesh sieve.
Return the sauce to the hob over a medium heat and thicken it with a little cornflour mixed with a little cold water. Add only a little at a time – the sauce should be glossy and just coat a spoon – not thick.
Then leave it over a low heat until it is time to serve, and adjust the seasoning with more salt, pepper or a little sugar if you feel it lacks sweetness.

Carve the meat into slices and put 2 slices on each plate together with a potato and some vegetables. Spoon over a little red wine sauce, season with freshly ground pepper and serve straight away.
Serve the rest of the meat, potatoes, extra vegetables and sauce on a platter/in a bowl alongside - or top up anyone who would like more.