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
600 grams
Broccoli
1 unit(s)
Garlic
1 unit(s)
Parsley
5 grams
Apple Cider Vinegar
0.5 sachet(s)
Beef Stock
1 sachet(s)
Shallot
1 unit(s)
Flour
0.5 tbsp
Butter
2 tbsp
Water
to taste
Oil
to taste
Salt
to taste
Butter
to taste
Milk
to taste
Pepper
to taste
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Chop the potatoes into 2cm chunks (peeling optional).
- Pop into a pot. Cover with water and season with salt. Bring to the boil and cook until fork tender, 12-18 mins.
- Once cooked, drain in a colander (reserving a little cooking water) and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or cooking water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
- Meanwhile, halve, peel and chop the shallot into small pieces.
- Roughly chop the parsley (stalks and all).
- Peel and grate the garlic (or use a garlic press).
- Season the beef with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw meat.
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- Add the broccoli to a lined baking tray, drizzle with oil, season with salt and pepper then toss to coat.
- Spread out in a single layer and roast on the middle shelf of the oven until tender, 10-15 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. Cook for a further 1-2 mins each side for well-done.
- Remove from the pan and set aside to rest. IMPORTANT: Beef is safe to eat when browned on the outside.
- Return the pan to medium-high heat with a drizzle of oil.
- Add the shallot to the pan and cook until softened, 4-5 mins. Add the garlic and cook for 30 secs.
- Add half a vinegar sachet (per 2P) and allow to evaporate. Add 1 tsp flour (per 2P) and mix well.
- Stir in 100ml water (per 2P) and the stock.
- Bring to the boil, lower the heat and simmer for 1-2 mins.
- Stir through parsley and 2 tbsp butter (per 2P). Simmer until thickened, 2-3 mins. Season to taste with salt and pepper.
- Divide the creamy mashed potato between plates.
- Serve the roast broccoli alongside.
- Slice the beef rump and plate next to the veg.
- Finish with the garlic parsley butter sauce.
2848
kJ
Energy (kJ)
681
kcal
Energy (kcal)
27.8
g
Fat
14.8
g
of which saturates
72.7
g
Carbohydrate
6.6
g
of which sugars
11.7
g
Dietary Fiber
40.6
g
Protein
0
mg
Cholesterol
1.22
g
Salt
