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)
Red Wine Vinegar
1 sachet(s)
Harissa Paste
1 sachet(s)
Parsley
5 grams
Carrot
1 unit(s)
Potatoes
3 unit(s)
Middle Eastern Style Spice Mix
1 sachet(s)
Green Beans
75 grams
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
to taste
Water
to taste
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm wide wedges (no need to peel) then pop onto a lined baking tray.
- Drizzle with oil then season with Middle Eastern spice, salt and pepper. Toss to coat and spread out in a single layer.
- Roast on the top shelf of your oven until golden, 25-35 mins. Turn halfway through cooking.
- Meanwhile, trim the green beans.
- 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 and roast until tender, 20-25 mins. Turn halfway through.
- To a bowl, add the red wine vinegar along with 1 tbsp oil (double for 4p) and half the parsley.
- Season to taste with salt and pepper, mix well then set aside.
- Season the beef with salt and pepper.
- 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. 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, spread the harissa paste over the top then cover and allow to rest.
- Return the pan to medium-high heat with a drizzle of oil and 1 tsp butter (double for 4p).
- Add the green beans and fry until starting to char, 2-3 mins.
- Stir in the garlic, lower the heat to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins.
- Add the cooked carrots and parsley dressing 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 green beans alongside.
- Drizzle over any juices from the resting beef.
- Garnish with a sprinkle of the remaining parsley.
657
kcal
Energy (kcal)
2749
kJ
Energy (kJ)
26
g
Fat
8
g
of which saturates
72.5
g
Carbohydrate
8.2
g
of which sugars
0
g
Dietary Fiber
35
g
Protein
0
mg
Cholesterol
3.55
g
Salt
