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Herby Beef Rump

Herby Beef Rump

with tender broccoli and cranberry glaze
Get 50% off your first box!
Get 50% off your first box!
Calories
: 
599 kcal
Protein
: 
40g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
Serving amount

600 grams

Potatoes

1 sachet(s)

Dried Thyme

250 grams

Irish Beef Rump

1 sachet(s)

Cranberry Chutney

1 unit(s)

Broccoli

1 unit(s)

Shallot

1 sachet(s)

Red Wine Jus

(Contains: Sulphites)

1 unit(s)

Garlic

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Butter

to taste

Water

Energy (kJ)2506 kJ
Energy (kcal)599 kcal
Fat17 g
of which saturates7.4 g
Carbohydrate76.6 g
of which sugars11.2 g
Dietary Fiber11.7 g
Protein40 g
Salt0.8 g
Potassium1312.5 mg
Calcium76.3 mg
Iron1.1 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.
•Grater
•Baking Sheet with Baking Paper

Cooking steps

Cook the Wedges
1
  • Preheat the oven to 240°C/220°C fan/gas mark 9. 
  • Chop the potatoes into 2cm wedges (peeling optional).
  • Pop the wedges onto a large (lined) baking tray.
  • Toss with salt, pepper and a drizzle of oil. Spread out in a single layer. 
  • When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

Cook the Beef
2
  • Toss the beef rump with thyme, salt, pepper and a drizzle of oil.
  • Place a pan over high heat with a drizzle oil.
  • Fy 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.
Prep the Veg
3
  • Meanwhile, halve, peel and thinly slice the shallot.
  • Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
  • Peel and grate the garlic (or use a garlic press).
Cook the Broccoli
4
  • Place the broccoli on the a separate lined baking tray.
  • Toss with garlic, salt, pepper and a drizzle of oil.
  • Return the tray to the oven and cook until the broccoli is tender, 10-12 mins.
Make the Sauce
5
  • Meanwhile, place a pot over medium-high heat with a drizzle of oil.
  • Once hot, fry the shallot until sweet and softened, 5-6 mins.
  • Stir through the cranberry chutney, red wine jus and a knob of butter.

TIP: Loosen the sauce with a splash of water if you feel it's too thick.

Finish and Serve
6
  • Divide the roast potatoes and broccoli between plates.
  • Thinly slice the beef and serve alongside.
  • Drizzle the sauce over the beef
Meal right image

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