with tender broccoli and mashed potato
The ubiquitous 'meat and two veg' gets a makeover in this take on a classic dish. The creamiest of mash and the most tender broccoli accompany cooked-to-perfection beef for a mouth-watering midweek treat.
Allergens
Utensils
Tags
Irish Beef Rump
250 grams
Potatoes
3 unit(s)
Onion
1 unit(s)
Balsamic Vinegar
1 sachet(s)
Broccoli
1 unit(s)
Garlic
1 unit(s)
Parsley
5 grams
Water
to taste
Oil
to taste
Salt
to taste
Butter
to taste
Milk
to taste
Pepper
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Boil a large pot of salted water for the potatoes.
- Chop the potatoes into 2cm chunks (peeling optional).
- When boiling, add the potatoes to the water and cook until fork tender, 15-20 mins.
- Once cooked, drain in a colander and return to the pot, off the heat. Cover to keep warm.
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Finely chop the parsley (stalks and all).
- In a small bowl, mash 2 tbsp butter (double for 4p) until soft. Stir in the garlic and parsley.
- Season the beef with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw meat.
- Cut the broccoli into florets (like small trees). Halve any large florets.
- Add the broccoli to a lined baking tray, drizzle with oil, season with salt and pepper then toss to coat.
- Quarter the onion and separate the layers.
- Add the onion to the baking tray with the broccoli.
- Drizzle the onion with oil and balsamic vinegar then season with a pinch of salt and pepper.
- Pop into the oven to cook until the veg is tender, 15-20 mins.
- 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.
- Cook 1-2 mins more each side for medium and an added 1-2 mins each side for well-done.
- In the final min of cooking, add the parsley butter and once melted, use a spoon to baste the beef.
- Once cooked, remove from pan, cover and rest. IMPORTANT: Meat is safe to eat when outside is browned.
- Meanwhile, mash the cooked potatoes until smooth.
- Add a knob of butter and a splash of milk or water.
- Season to taste with salt and pepper.
- Divide the creamy mashed potato between your plates.
- Serve the roast broccoli and onion alongside.
- Slice the beef rump and plate next to the veg.
- Finish with a drizzle of any remaining melted garlic parsley butter.
2650
kJ
Energy (kJ)
633
kcal
Energy (kcal)
22.9
g
Fat
7.6
g
of which saturates
69.7
g
Carbohydrate
8.2
g
of which sugars
0
g
Dietary Fiber
38.8
g
Protein
0
mg
Cholesterol
2.04
g
Salt
