Classic Larded Beef Rump | With juicy gravy and onion crushed potatoes

Rinse the beef rump with cold water, pat it thoroughly dry with paper towels, and trim away any sinew or silver skin. Cut the smoked bacon and dry sausage into thin, pencil-thick strips. Make deep incisions in the meat parallel to the grain using a pointed knife, then tightly stuff the bacon and sausage strips into the slits alternately. Thoroughly rub the outside of the larded meat with salt and freshly ground black pepper.

Prepare the vegetables: peel the carrots and parsley root and cut them into rounds. Finely chop half of the yellow onions (150 g) for the gravy, and set aside the other half for the side dish. Peel the garlic cloves and gently crush them with the flat side of a knife.

Heat half of the pork lard (25 g) in a heavy cast-iron Dutch oven. Sear the larded beef rump on all sides over high heat for 5-6 minutes until an even, golden-brown crust forms, then transfer the meat to a dish.