Smoky Chipotle Beef Rump
with coriander, spiced potatoes and charred vegCalories
:
726 kcalProtein
:
38.4g proteinTotal
:
45 minutesDifficulty
:
MediumSpicy
Protein Rich
Allergens:
- Milk
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
600 grams
Potatoes
250 grams
Irish Beef Rump
1 unit(s)
Onion
65 grams
Creme Fraiche
(Contains: Milk)
2 sachet(s)
Central American Style Spice Mix
1 sachet(s)
Chipotle Paste
2 unit(s)
Garlic
5 grams
Coriander
1 unit(s)
Bell Pepper
1 unit(s)
Sweetcorn
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
Nutrition Values
Energy (kJ)3037 kJ
Energy (kcal)726 kcal
Fat26.2 g
of which saturates13.1 g
Carbohydrate84.4 g
of which sugars16.1 g
Dietary Fiber12.6 g
Protein38.4 g
Salt2.4 g
Potassium1319.4 mg
Calcium34.5 mg
Iron0.6 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
•Sieve
•Grater
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks (unpeeled).
- Pop onto a large (lined) baking tray.
- Toss with half Central American spice mix, salt, pepper and a drizzle of oil.
- Spread out in a single layer. Once 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.
2
- Thinly slice the beef widthways. IMPORTANT: Wash hands and equipment after handling raw meat. Beef is safe to eat when browned on the outside.
- Add the beef to a bowl with a drizzle of oil and remaining Central American spice.
- Season with salt and pepper.
- Mix to coat and leave aside to marinate.
3
- Halve the pepper and discard the core and seeds. Slice into thin strips. Drain the sweetcorn in a sieve.
- Peel and grate the garlic (or use a garlic press).
- Halve, peel and thinly slice the onion.
- Roughly chop the coriander (stalks and all).
- In a small bowl, mix the cream cheese and chipotle paste.
4
- Place a large pan over high heat with a drizzle of oil. Season the beef with salt and pepper.
- 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: 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 and add a drizzle of oil (no need to wash out the pan).
- When the oil is hot, fry the bell pepper, corn and onion until softened and slightly charred, 6-8 mins.
- Add the garlic and cook for 1 min more.
- Season to taste with salt and pepper then remove the pan from the heat.
6
- Toss the pepper, onion and spiced potatoes together.
- Serve the beef alongside with a dollop of chipotle cream cheese.
- Finish with a sprinkling of chopped coriander.
