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)
Green Beans
100 grams
Honey
1 sachet(s)
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, 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 the carrot onto a large (lined) baking tray.
- Drizzle with oil, season with garlic, salt and pepper and toss to coat. Spread out in a single layer.
- Roast until tender, 20-25 mins.
- When the carrot has been cooking for around 10 mins, remove the tray from the oven and arrange the green beans alongside.
- Drizzle with oil and return to the oven for the remaining time, 12-15 mins.
- 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.
- Remove from the pan, cover and allow to rest.
- Return the pan to medium-high heat with ½ tbsp butter (per 2P).
- Add the harissa paste and honey and cook until warmed through, 1-2 mins.
- Add a splash of water to loosen if required.
- 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 the hot honey sauce over the beef.
- Garnish with a sprinkle of parsley.
2803
kJ
Energy (kJ)
670
kcal
Energy (kcal)
25.8
g
Fat
10.2
g
of which saturates
75.1
g
Carbohydrate
13.6
g
of which sugars
10.1
g
Dietary Fiber
35.8
g
Protein
0
mg
Cholesterol
1.15
g
Salt
