Main Meals
Monkeygland rump chunks with charred corn and cabbage tostadas
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Wine/Spirit Pairing
Woolworths Ken Forrester SGM 2015
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 400 g rump steak
- Sunflower oil, for rubbing
- Sea salt and freshly ground pepper, to taste
- For the monkeygland sauce:
- 3 garlic cloves, finely chopped
- 1 onion, finely chopped
- 1 T sunflower oil
- 1⁄2 cup water
- 1 x 400 g can Italian whole tomatoes
- 1⁄2 cup tomato sauce
- 1⁄2 cup chutney
- 6 T sugar
- 3 T red wine vinegar
- 1 t chipotle Tabasco
- For the tostadas:
- 4 white flour wraps, toasted
- 1⁄2 red cabbage, finely sliced
- 3 Woolworths supersweet sweetcorn, cobs charred and cut off the cob
- 1⁄4 cup red wine vinegar
- 2 t parsley, roughly chopped
- 3 T olive oil
- 1 lemon, zested
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
- Rub the rump with oil, salt and pepper. Heat a griddle pan until extremely hot and sear the rump for 3 minutes on each side. Set aside to rest.
- To make the monkeygland sauce, fry the garlic and onion in the oil until golden. Add the remaining ingredients and cook over a medium heat for 40 minutes, stirring occasionally.
- To make the tostadas, place the toasted wraps on a wire wrack to cool. Toss the cabbage, corn and red wine vinegar. In a separate bowl, mix the parsley, olive oil and lemon zest until combined.
- To serve, cut the rump into generous chunks and pour over the monkeygland sauce. Top the wraps with the cabbage mixture and drizzle with the parsley sauce.
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