Baked Chermoula Beef Rump
with Roast Veggie Couscous & Garlic Dip
Who doesn’t like a bit of char on their beef rump? 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 tender result that pairs beautifully with our veggie-packed couscous.
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Ingredients
½
Onion
1
carrot
1
beetroot
2 clove
garlic
1 sachet
chermoula spice blend
1 packet
Beef Rump
1 packet
Slivered Almonds
(Contains Almond; )
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains Gluten; )
1 packet
baby leaves
1 packet
Garlic Dip
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
¾ cup
water
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• 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 and 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. Pound beef with a meat mallet or rolling pin until slightly flattened. • SPICY! The chermoula spice blend is spicy so use a little less if you're sensitive to heat. In a medium bowl, combine beef rump, 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 beef is cooking, heat a medium saucepan over medium-high heat with the butter and a drizzle of olive oil. 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, baby leaves 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!
