Rump cooked in hay

Creation by Schilo van Coevorden, Taiko by Schilo - Conservatorium Hotel, Amsterdam, the Netherlands.

Makes 3 kilograms.

Rump cooked in hay

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!







bottle of white wine

As needed



As needed


salt and pepper

Preparation method

  • Bring the barbecue or kamado up to approx. 300°C.
  • Soak the hay in cold water for 20 minutes.
  • Season the rump with salt and pepper, and cook on the grill.
  • Place the meat and the hay in a pan and leave to slowly braise on the kamado at about 180°C.
  • Sprinkle regularly with the wine to prevent the hay from burning.
  • Cook the rump until it has a core temperature of 52°C.

Serving suggestions

  • As part of a composition with potato, red sweet pepper, garlic, celeriac, onion, and carrot components.

Previous page