Double Balsamic-Glazed Beef Rump & Rainbow Slaw

Name: Double Balsamic-Glazed Beef Rump & Rainbow Slaw with Herby Potato Salad
Total time: 25 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 potato; 1 packet Dill & Parsley Mayonnaise; 2 packet Beef Rump; 1 sachet Kiwi Spice Blend; 20 g butter; 2.5 tbs balsamic vinegar; 2 tsp brown sugar; 1 apple; ½ packet Deluxe Salad Mix; drizzle white wine vinegar

with Herby Potato Salad

Get up to $175 off

Bring the summer vibes into your home, no matter what the weather is doing outside, with a potato salad and tender beef rump. There’s a balsamic glaze drizzled over the beef and even if outside is dreary, a vibrant rainbow slaw is sure to brighten things up.

Tags:

Kid Friendly

Allergens:

Eggs

•Soy

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

potato

1 packet

Dill & Parsley Mayonnaise

(Contains: Egg, Soja; )

2 packet

Beef Rump

1 sachet

Kiwi Spice Blend

apple

½ packet

Deluxe Salad Mix

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

2.5 tbs

balsamic vinegar

2 tsp

brown sugar

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3521 kJ

Calories841 kcal

Fat41.8 g

of which saturates15.4 g

Carbohydrate47.4 g

of which sugars29.4 g

Dietary Fibre5.6 g

Protein69.6 g

Sodium721 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.

Utensils

•Medium Saucepan

•Large Frying Pan

Cooking Steps

• Boil the kettle. Cut potato into bite-sized chunks. • Half-fill a medium saucepan with boiling water, season with salt and bring to the boil. • Cook potato in boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return potato to the pan. • Allow to cool slightly, then add dill & parsley mayonnaise and toss to combine. Season to taste.

Little cooks: Help stir the dill & parsley mayo through the potato! Careful, it's hot!

• Meanwhile, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a large bowl, combine beef, Kiwi spice blend and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking (cook in batches if your pan is getting crowded). Transfer to a plate to rest.

• Return the frying pan to medium heat with the butter, balsamic vinegar, brown sugar and a splash of water. Simmer, stirring, until reduced, 1-2 minutes. Set aside. • Thinly slice apple into sticks. • In a large bowl, combine apple, deluxe salad mix and a drizzle of white wine vinegar and olive oil. Season to taste.