Harissa Spiced Beef Rump
with potato wedges and herby carrots
The sweet, smoky, and slightly firey flavour profile of harissa paste makes it a wonderful marinade for rich red meat such as this juicy beef rump. Cook your meat exactly to your liking and serve with plenty of veg alongside for a restaurant-worthy meal.
Tags:
Spicy
•Calorie Smart
Allergens:
Sulphites
Total Time45 minutes
Cooking Time35 minutes
DifficultyMedium
Ingredients
Serving amount
250 grams
Beef Rump
1 unit(s)
Garlic
1 sachet(s)
Red Wine Vinegar
(Contains Sulphites)
1 sachet(s)
Harissa Paste
5 grams
Parsley
2 unit(s)
Carrot
3 unit(s)
Potatoes
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
Nutrition Values
Energy (kcal)601 kcal
Energy (kJ)2515 kJ
Fat18.7 g
of which saturates6.5 g
Carbohydrate71.8 g
of which sugars11.3 g
Dietary Fiber0 g
Protein35.3 g
Cholesterol0 mg
Salt1.35 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Aluminum Foil
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Chop the potatoes into 2cm wide wedges (no need to peel) then pop onto a lined baking tray.
- Drizzle with oil then season with salt and pepper. Toss to coat.
- Spread out in a single layer and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.
2
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Finely chop the parsley (stalks and all).
- Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Pop onto a large (lined) baking tray.
- Drizzle with oil, season with a pinch of salt and pepper then toss to coat.
- Spread out in a single layer and roast until tender, 20-25 mins. Turn halfway through.
3
- Place a large pan over high heat with a drizzle of oil. Season the beef with salt and pepper.
- When the pan is hot, fry the beef until browned, 1-2 mins each side for medium-rare. IMPORTANT: Wash hands and equipment after handling raw meat.
- Cook 1-2 mins more each side for medium.
- Once ready, remove from pan, cover with foil and allow to rest. Meat is safe to eat when outside is browned.
TIP: Cook an extra 1-2 mins each side if you want it well done.
4
- Once the beef is cooked, transfer to a plate.
- Spread the harissa paste evenly over the top with a spoon.
- Cover with foil and leave to the side to rest.
- To a bowl, add the red wine vinegar along with 1 tbsp oil (double for 4p) and half the parsley.
- Season to taste with salt and pepper, mix well then set aside.
5
- Return the pan to a medium-high heat with another drizzle of oil and 1 tsp butter (double for 4p).
- Add the garlic and fry for 30 secs, until fragrant.
- Remove from the heat and add the cooked carrots to the pan along with the parsley dressing.
- Toss to coat.
6
- Thinly slice and divide the beef rump between plates with the potato wedges and carrots alongside.
- Drizzle over any juices from the resting meat.
- Garnish with a sprinkle of the remaining parsley.
