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Harissa Spiced Beef Rump

Harissa Spiced Beef Rump

with potato wedges and herby carrots

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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:SpicyUnder 650 caloriesChef's Choice
Total Time45 minutes
Cooking Time35 minutes
Cooking difficultyMedium
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

250 g

Beef Rump

1 piece


1 sachet

Red Wine Vinegar


1 sachet

Harissa Paste

5 g


2 piece


3 piece


Not included in your delivery

to taste


to taste


to taste


to taste


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2515 kJ
Energy (kcal)601 kcal
Fat18.72 g
of which saturates6.51 g
Carbohydrate71.79 g
of which sugars11.29 g
Dietary Fiber0 g
Protein35.28 g
Cholesterol0 mg
Salt1.35 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.
Utensilsarrow down iconarrow down icon
Baking Sheet with Baking Paper
Aluminum Foil
Instructionsarrow up iconarrow up icon
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  • Preheat your 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.
  • Drizzle with oil then season with salt and pepper. Toss to coat.
  • Spread out in a single layer and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.
  • Meanwhile, 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 onto a large (lined) baking tray.
  • Drizzle with oil, season with a pinch of salt and pepper then toss to coat.
  • Spread out in a single layer and roast until tender, 20-25 mins. Turn halfway through.
  • Place a large pan over high heat with a drizzle of oil. Season the beef with salt and pepper.
  • When the pan is hot, fry the beef until browned, 1-2 mins each side for medium-rare. IMPORTANT: Wash hands and equipment after handling raw meat.
  • Cook 1-2 mins more each side for medium.
  • Once ready, remove from pan, cover with foil and allow to rest. Meat is safe to eat when outside is browned.

TIP: Cook an extra 1-2 mins each side if you want it well done.

  • Once the beef is cooked, transfer to a plate.
  • Spread the harissa paste evenly over the top with a spoon. 
  • Cover with foil and leave to the side to rest.
  • To a bowl, add the red wine vinegar along with 1 tbsp oil (double for 4p) and half the parsley.
  • Season to taste with salt and pepper, mix well then set aside.
  • Return the pan to a medium-high heat with another drizzle of oil and 1 tsp butter (double for 4p). 
  • Add the garlic and fry for 30 secs, until fragrant.
  • Remove from the heat and add the cooked carrots to the pan along with the parsley dressing.
  • Toss to coat.
  • Thinly slice and divide the beef rump between plates with the potato wedges and carrots alongside.
  • Drizzle over any juices from the resting meat. 
  • Garnish with a sprinkle of the remaining parsley.