Buttery Chipotle Beef and Roast Potatoes
with citrus aioli slaw
A rich and buttery chipotle sauce coats succulent pan-fried beef in this Tex-Mex-inspired recipe. Also in the mix are a bright and vibrant ruby slaw along with a portion of chunky roast potatoes.
Tags:
Family Friendly
•Spicy
•Protein Rich
•Calorie Smart
Allergens:
Egg
•Mustard
The quantities provided above are averages only.
Total35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 sachet(s)
Central American Style Spice Mix
1 unit(s)
Carrot
1 unit(s)
Cabbage
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
1 unit(s)
Lemon
2 sachet(s)
Chipotle Paste
250 grams
Irish Beef Rump
500 grams
Baby Potatoes
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
Butter (Optional)
Nutrition Values
Energy (kJ)2702 kJ
Energy (kcal)646 kcal
Fat34.3 g
of which saturates8.8 g
Carbohydrate51.3 g
of which sugars22.4 g
Dietary Fiber12.6 g
Protein36.4 g
Salt13.8 g
Potassium1188.5 mg
Calcium142.5 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Quarter the potatoes and pop onto a large (lined) baking tray.
- Drizzle with oil, season well with salt and pepper, then toss to coat. Spread out in a single layer.
- When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
2
- Halve the cabbage, cut out and discard the core, then thinly slice.
- Trim the carrot, then coarsely grate (no need to peel).
- Quarter the lemon.
- In a bowl, mix the aioli, some lemon juice, cabbage and carrot.
- Season with salt, pepper and more lemon juice if desired.
3
- Coat the beef rump with a drizzle of oil, Central American spice, salt and pepper. IMPORTANT: Wash hands and equipment after handling raw meat. Beef is safe to eat when browned on the outside.
4
- Place a large 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 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: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
- Once cooked, transfer to a board, cover and allow to rest.
5
- Add a splash of water to the empty pan with a knob of butter (if you have any).
- Once the butter has melted, remove the pan from the heat.
- Stir in the chipotle paste.
- Taste and season with salt and pepper, if required.
6
- Divide the beef between plates and drizzle over the chipotle butter.
- Serve potatoes and lemon aioli slaw on the side.
- Serve with any remaining lemon wedges for squeezing over.
