Ingredients
1 cut of rump cap, about 1.5 kg
SIDS SALT & PEPPER
1 tbsp paprika
5 tbsp olive oil
FILLING:--
340 g diced mozzarella
115 g chopped bacon
1 diced orange capsicum
2 diced onions
1 tsp oregano
SAUCE:--
295 mls red wine
2 tbsp plum jam
1 pinch salt
1 pinch cayenne pepper
Directions
Remove the fat and sinew from the rump cap and sear it on both sides in a pan containing olive oil. After removing it from the pan, leave it to cool for a short while.
Use a sharp knife to cut off a thin slice from the larger side of the rump cap. Next, cut a deep pocket into the meat as in the image below. Carefully roll the pocket inside out, making sure the rump cap doesn't get torn in the process. Chop up the onions, capsicum and bacon then fry them in a pan. Transfer the contents of the pan into a bowl containing diced mozzarella and stir everything together with the oregano.
Add the filling to the meat. Close the pocket with cocktail sticks and rub paprika, SIDS SALT & PEPPER onto both sides of the meat. Place the rump cap in an oven set to 200°C with the top and bottom heat on for 35 minutes. Afterward, leave it to rest for 10 minutes.
For the sauce, reduce the red wine and add the plum jelly, a pinch of salt and some cayenne pepper. Leave the sauce to cook for 5 more minutes.
