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
•Protein Rich
•Calorie Smart
Allergens:
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)
Harissa Paste
5 grams
Parsley
1 unit(s)
Carrot
600 grams
Potatoes
1 sachet(s)
Middle Eastern Style Spice Mix
(Contains Sesame, Mustard)
120 grams
Peas
Not included in your delivery
½ tbsp
Butter
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2603 kJ
Energy (kcal)622 kcal
Fat22.6 g
of which saturates8.9 g
Carbohydrate71 g
of which sugars11.8 g
Dietary Fiber0 g
Protein38.1 g
Cholesterol0 mg
Salt2.06 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
•Pan with Lid
Cooking Steps
1
- Preheat the 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.
- Toss with Middle Eastern spice, salt, pepper and a drizzle of oil. Spread out in a single layer.
- Roast on the top shelf of your oven until golden, 25-35 mins. Turn the tray halfway through.
2
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Finely chop the parsley (stalks and all).
3
- 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.
- Roast until tender, 20-25 mins. Turn the tray halfway through.
4
- Place a pan over high heat with a drizzle of oil. Season the beef with salt and pepper.
- 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 and spread the harissa paste over the top.
- 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).
- Stir in the garlic, lower the heat to medium and cook for 1 min. Add the peas a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins.
- Add the cooked carrots and half the parsley 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 peas alongside.
- Drizzle over any juices from the resting beef.
- Garnish with a sprinkle of the remaining parsley.
