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.
Allergens
Utensils
Tags
Irish Beef Rump
250 grams
Garlic
1 unit(s)
Harissa Paste
1 sachet(s)
Parsley
5 grams
Carrot
1 unit(s)
Potatoes
600 grams
Middle Eastern Style Spice Mix
1 sachet(s)
Peas
120 grams
Butter
0.5 tbsp
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
- 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.
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Finely chop the parsley (stalks and all).
- 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.
- 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.
- 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.
- 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.
2603
kJ
Energy (kJ)
622
kcal
Energy (kcal)
22.6
g
Fat
8.9
g
of which saturates
71
g
Carbohydrate
11.8
g
of which sugars
0
g
Dietary Fiber
38.1
g
Protein
0
mg
Cholesterol
2.06
g
Salt
