Baked Chermoula Beef Rump
with Roast Veggie Couscous & Garlic Dip- Almond
- Milk
- Gluten(Wheat)
- Gluten
- Eggs
- Fish
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Almond
Who doesn’t like a bit of char on their beef? This one gets a generous coating of our punchy chermoula spice blend before it crisps up in the pan until golden. Finish it off in the oven so you have the most succulent result that pairs beautifully with our veggie-packed couscous. *We’ve replaced the baby spinach leaves in this recipe with white turnip due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
½
Onion
1
carrot
1
beetroot
2 clove
garlic
1 sachet
chermoula spice blend
1 packet
Slivered Almonds
(Contains: Almond; )
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains: Gluten(Wheat); )
½
white turnip
1 packet
Garlic Dip
(May be present: Gluten, Eggs, Fish, Milk, Sesame, Soy, Almond)
1 packet
Beef Rump
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
¾ cup
water
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Slice onion (see ingredients) into wedges. Cut carrot into bite-sized chunks. Cut beetroot into small chunks. • Place veggies on a lined oven tray, drizzle with olive oil, then season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, finely chop garlic. Place beef rump between two sheets of baking paper, and pound with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine beef, chermoula spice blend, a drizzle of olive oil and a pinch of salt.
• Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 3-4 minutes. Transfer to a small bowl. • Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • Transfer to a plate to rest.
• While the chicken is baking, heat the butter with a drizzle of olive oil in a medium saucepan over medium-high heat. Cook garlic, stirring, until fragrant, 1 minute. • Add the water and chicken-style stock powder and bring to the boil. Add couscous, stir to combine, then cover with a lid and remove from the heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork. • When the couscous is done, add roasted veggies and a drizzle of white wine vinegar and olive oil to the saucepan. Stir to combine and season to taste.
• Slice chermoula beef. • Divide roasted veggie couscous between bowls. Top with beef and garlic dip. • Sprinkle over toasted almonds to serve. Enjoy!
