Double Beef Rump in Balsamic Cranberry Sauce
and rosemary chips
A recipe conveniently customised just to your liking.
Tags:
Family Friendly
•Protein Rich
Allergens:
Mustard
•Sulphites
•Wheat
•Cereals containing gluten
•Soya
The quantities provided above are averages only.
Total40 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Onion
500 grams
Irish Beef Rump
1 sachet(s)
Cranberry Chutney
1 sachet(s)
Mustard
(Contains: Mustard)
1 unit(s)
Rosemary
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
1 unit(s)
Cabbage
600 grams
Potatoes
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
1 sachet(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
Not included in your delivery
1 tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3867 kJ
Energy (kcal)924 kcal
Fat31.3 g
of which saturates14.2 g
Carbohydrate86.9 g
of which sugars16.8 g
Dietary Fiber13.2 g
Protein65.6 g
Salt13.9 g
Potassium1500 mg
Calcium117.3 mg
Iron0.9 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
•Baking Sheet with Baking Paper
•Pot with Lid
Cooking steps
1
- 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.
2
- 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.
3
- 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.
4
- 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.
5
- 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.
6
- Thinly slice the beef widthways.
- Divide beef, potatoes, and cabbage between plates.
- Drizzle the sauce over the beef to serve.
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