with carrot and parsnip mash
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Irish Beef Rump
250 grams
Carrot
2 unit(s)
Parsnip
1 unit(s)
Onion
1 unit(s)
Peas
120 grams
Mint
5 grams
Guinness® Paste
40 grams
Demi-Glace
1 sachet(s)
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
to taste
Milk
to taste
Flour
to taste
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Boil a large pot of salted water.
- Trim the parsnip and carrot, then halve lengthways (no need to peel). Chop into 2cm chunks.
- When boiling, add carrot and parsnip to the water and cook until fork tender, 15-20 mins.
- Halve, peel and thinly slice the onion.
- Pick the mint leaves and roughly chop (discard the stalks).
- Place a large pan over high heat with a drizzle of oil.
- Season the beef with salt and pepper.
- Once the oil is hot, fry the beef until browned, 1-2 mins each side for medium-rare.
- Cook for another 1-2 mins on each side if you like it medium and a further 1-2 mins on each side if you want it well-done. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
- Once cooked, transfer to a board, cover and allow to rest.
- Return the pan to high heat with a drizzle of oil.
- Fry the onion until softened, 3-5 mins. Add 1 tbsp flour (per 2P) cook for 1 min.
- Add the demi-glace, Guinness® stock paste, knob of butter and 200ml water (per 2P) and bring to a boil for 1-2 mins.
- Meanwhile, place a small pot over medium-high heat with a knob of butter.
- Add the peas, mint and cook for 3-5 mins and season to taste with salt and pepper.
- Once the carrot and parsnips are cooked, drain in a colander and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper.
- Cover with a lid to keep warm.
- Divide the mash, beef and peas between two plates.
- Top the beef and mash with the Guinness® gravy.
2059
kJ
Energy (kJ)
492
kcal
Energy (kcal)
17.5
g
Fat
8.3
g
of which saturates
51.6
g
Carbohydrate
27.1
g
of which sugars
11.1
g
Dietary Fiber
34.7
g
Protein
0
mg
Cholesterol
3.43
g
Salt
and roasted carrot and parsnips
