Hearty Beef and Braised Cabbage
with balsamic cranberry sauceCalories
:
685 kcalProtein
:
37.5g proteinTotal
:
40 minutesDifficulty
:
EasyProtein Rich
Family Friendly
Allergens:
- Wheat
- Cereals containing gluten
- Soya
- Mustard
- Sulphites
The sauce that adorns the beef rump in this hearty meal has splashes of balsamic vinegar and soy sauce for a mash-up of Italian and Asian-inspired flavours. The potatoes, meanwhile are roasted with rosemary until fragrant and the whole thing is accompanied by tangy, tender cabbage.
Ingredients
Serving amount
250 grams
Irish Beef Rump
1 sachet(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
600 grams
Potatoes
1 unit(s)
Rosemary
1 unit(s)
Onion
1 unit(s)
Cabbage
1 sachet(s)
Mustard
(Contains: Mustard)
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
1 sachet(s)
Cranberry Chutney
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
1 tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2866 kJ
Energy (kcal)685 kcal
Fat16.4 g
of which saturates7.9 g
Carbohydrate86.3 g
of which sugars20.8 g
Dietary Fiber13.4 g
Protein37.5 g
Salt13.7 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
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 oil, rosemary, salt and pepper. 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 tough core, then thinly slice.
- Halve, peel and thinly slice the onion.
3
- Place a large pot over medium-high heat.
- Add onion and cabbage and cook until softened, about 5-6 mins, stirring occassionally.
- Stir in apple cider 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, season to taste with salt and pepper, if required.
4
- Meanwhile, place a pan over high heat with a drizzle of oil.
- Season the beef with salt and pepper.
- Once the pan 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: 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
- Return the pan to medium-high heat.
- Add the balsamic glaze, cranberry chutney, soy sauce and 2 tbsp water (per 2P).
- Stir to combine then allow to simmer until reduced to a syrupy consistency, about 2-3 mins. Remove from heat.
6
- Thinly slice the beef widthways.
- Divide beef, potatoes and cabbage between plates.
- Drizzle the sauce over the beef.
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