500 g aged, good-quality beef rump (or round)
1 tablespoon oyster sauce
1 large onion
Salt and pepper
Freshly ground cumin
Ground coriander
1 tablespoon vinegar
For the herb glaze:
50 ml olive oil
Salt and pepper
1 clove crushed garlic
Fresh rosemary, basil, and oregano
3 h +
4
2/3
3 h +
4
2/3
0 - 30 min
4
1 - 2 h
4
2/3
1 - 2 h
3
1/3
30 - 60 min
4
3/3
0 - 30 min
2
1/3
1 - 2 h
2
2/3
0 - 30 min
2
1/3
1 - 2 h
4
2/3
3 h +
4+
3/3
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