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.
- Peel and chop the potatoes into 2cm chunks.
- 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.
- Meanwhile, quarter the onion, then separate the layers.
- Pop the onion layers onto a lined baking tray.
- Drizzle with oil and balsamic vinegar then season with a pinch of salt and pepper.
- Toss to coat. When the oven is hot, roast on the top shelf until softened, 15-20 mins.
- Cut the broccoli into florets (like small trees). Halve any large florets.
- Peel and grate the garlic (or use a garlic press).
- Finely chop the parsley (stalks and all).
- Use a fork to mash 2 tbsp butter (double for 4) in a bowl until soft. Stir in the garlic and parsley. Set aside.
- Season the beef rump with a pinch of salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat.
- Place a large pan over high heat with a drizzle of oil.
- When the oil 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 for 1-2 mins more each side for medium and an additional 1-2 mins each side for well-done.
- Once cooked, transfer to a plate and top with the parsley butter. Cover and leave to rest. Meat is safe to eat when outside is browned.
- Return the (now empty) pan to medium heat with a drizzle of oil.
- Once hot, add the broccoli to the pan and fry for 2-3 mins, then add a splash of water.
- Pop a lid (or some foil) on the pan, and cook until tender, 4-5 mins. Season with a pinch of salt and pepper.
- Meanwhile, mash the cooked potatoes until smooth, adding a knob of butter and a splash of water or milk. Season to taste with salt and pepper.
- Divide the creamy mashed potato between your plates.
- Serve the broccoli and roasted onion alongside.
- Slice the beef rump and plate with the melted garlic parsley butter drizzled over.
633
kcal
Energy (kcal)
2650
kJ
Energy (kJ)
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
with Cajun spices and pan-fried broccoli
