Beef Rump in Balsamic Cranberry Sauce
and rosemary chips
Cabbage, potatoes, and cranberry sauce may conjure images of a classic boiled dinner, but this recipe brings in some more worldly flair. The moreish sauce has splashes of balsamic and soy sauce for a mash-up of Italian and Asian-inspired flavours. Plus, the potatoes are roasted with rosemary until fragrant, while the cabbage is given a kick in the form of tangy apple cider vinegar.
The quantities provided above are averages only.
Ingredients
250 grams
Irish Beef Rump
1 sachet(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
600 grams
Potatoes
1 unit(s)
Rosemary
1 unit(s)
Onion
1 unit(s)
Cabbage
1 sachet(s)
Mustard
(Contains: Mustard)
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
1 sachet(s)
Cranberry Chutney
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
1 tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking steps
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Pick the rosemary leaves and roughly chop (discard the stalks).
- Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
- Pop the chips onto a large (lined) baking tray. Toss with rosemary, salt, pepper and a drizzle of oil. Spread out in a single layer.
- Bake on the top shelf of the oven until golden, 25-30 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
- Halve the cabbage, cut out and discard the tough core, then thinly slice.
- Halve, peel and thinly slice the onion.
- Season the beef with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging.
- Place a pot over medium-high heat with a drizzle of oil.
- Add onion and cabbage and cook until softened, stirring occasionally, 5-6 mins.
- Stir in vinegar, mustard, 1 tsp sugar (per 2P) and a pinch of salt.
- Reduce heat to low, cover, and cook until cabbage is tender, about 10-12 mins.
- Once cooked, taste and season with salt and pepper, if required.
- Meanwhile, place a large pan over high heat with a drizzle of oil.
- Once the oil is hot, fry the beef until browned, 1-2 mins each side for medium-rare.
- Cook for another 1-2 mins on each side if you like it medium and a further 1-2 mins on each side if you want it well-done. IMPORTANT: Meat is safe to eat when the outside is browned.
- Once cooked, transfer to a board, cover and allow to rest.
- Return the pan to medium-high heat.
- Add the balsamic glaze, cranberry chutney, soy sauce and 2 tbsp water (per 2P). Stir to combine.
- Simmer until reduced to a syrupy consistency, about 2-3 mins.
- Remove the pan from the heat.
- Thinly slice the beef widthways.
- Divide beef, potatoes, and cabbage between plates.
- Drizzle the sauce over the beef to serve.
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