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Harissa Spiced Beef Rump

Harissa Spiced Beef Rump

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.

Tags:
Spicy
Discovery
Protein Rich
Calorie Smart
Allergens:
Sesame
Mustard
Total Time45 minutes
Cooking Time35 minutes
DifficultyMedium

Ingredients

Serving amount

250 grams

Beef Rump

1 unit(s)

Garlic

1 sachet(s)

Harissa Paste

5 grams

Parsley

1 unit(s)

Carrot

600 grams

Potatoes

1 sachet(s)

Middle Eastern Style Spice Mix

(Contains Sesame, Mustard)

75 grams

Green Beans

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

½ tbsp

Butter

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Nutrition Values

Energy (kJ)2475 kJ
Energy (kcal)592 kcal
Fat22.3 g
of which saturates8.9 g
Carbohydrate66.9 g
of which sugars8.7 g
Dietary Fiber0 g
Protein35.4 g
Cholesterol0 mg
Salt2.08 g
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
Pan with Lid

Instructions

Cook the Wedges
1
  • 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.
Get Prepped
2
  • Meanwhile, trim the green beans.
  • Peel and grate the garlic (or use a garlic press).
  • Finely chop the parsley (stalks and all).
Make the Dressing
3
  • 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.
  • Roast until tender, 20-25 mins. Turn the tray halfway through.
Sear the Beef Rump
4
  • 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.
  • Once done, remove from pan and spread the harissa paste over the top.
  • Cover and allow to rest.
Fry Your Veg
5
  • 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 half the parsley to the pan and toss to coat.
  • Season to taste with salt and pepper.
Garnish and Serve
6
  • 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.