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
Allergens:
Sulphites
•Sesame
•Mustard
The quantities provided above are averages only.
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
1 unit(s)
Carrot
3 unit(s)
Potatoes
1 sachet(s)
Middle Eastern Style Spice Mix
(Contains Sesame, Mustard)
75 grams
Green Beans
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
to taste
Water
Nutrition Values
Energy (kcal)657 kcal
Energy (kJ)2749 kJ
Fat26 g
of which saturates8 g
Carbohydrate72.5 g
of which sugars8.2 g
Dietary Fiber0 g
Protein35 g
Cholesterol0 mg
Salt3.55 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
•Pan with Lid
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm wide wedges (no need to peel) then pop onto a lined baking tray.
- Drizzle with oil then season with Middle Eastern spice, salt and pepper. Toss to coat and spread out in a single layer.
- Roast on the top shelf of your oven until golden, 25-35 mins. Turn halfway through cooking.
2
- Meanwhile, trim the green beans.
- 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 salt and pepper and toss to coat. Spread out in a single layer and roast until tender, 20-25 mins. Turn halfway through.
3
- 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.
- Season the beef with salt and pepper.
4
- Place a pan over high heat with a drizzle of oil.
- Once hot, fry the beef until browned, 1-2 mins each side for medium-rare. IMPORTANT: Wash hands and equipment after handling raw meat. Meat is safe to eat when outside is browned.
- Cook 1-2 mins more each side for medium and an extra 1-2 mins each side for well done.
- Once done, remove from pan, spread the harissa paste over the top then cover and allow to rest.
5
- Return the pan to medium-high heat with a drizzle of oil and 1 tsp butter (double for 4p).
- Add the green beans and fry until starting to char, 2-3 mins.
- Stir in the garlic, lower the heat to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins.
- Add the cooked carrots and parsley dressing to the pan and toss to coat.
- Season to taste with salt and pepper.
6
- Thinly slice the beef rump and plate up with the potato wedges, carrots and green beans alongside.
- Drizzle over any juices from the resting beef.
- Garnish with a sprinkle of the remaining parsley.
