Jerk Honey Beef Rump & Veggie Fries
with Pear Slaw & Smokey Aioli- Eggs
- Soy
Tonight is a celebration on a plate, so get your knives and forks at the ready because once this dish hits the table it’s party time. Kicking us off is this mouth-watering Caribbean jerk seasoned beef rump drizzled in a sweet honey coating and served with a smokey aioli. The colourful display of roast veggies are also bringing their A-game tonight so you best join in the fun too! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
1 packet
Potato
1
Carrot
1 packet
Shredded Cabbage Mix
1
Pear
1
Beetroot
1 sachet
Mild Caribbean Jerk Seasoning
300 g
Beef Rump
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato, carrot and beetroot into fries.
• Place veggies fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly and bake until tender, 20-25 minutes.
• Meanwhile, thinly slice pear.
• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened.
• In a medium bowl, combine beef rump, mild Caribbean jerk seasoning, a drizzle of olive oil and a pinch of salt and pepper.
• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil.
• Cook beef for 4-5 minutes each side for medium-rare, or until cooked to your liking.
• Remove pan from heat, then add the butter and honey, turning beef to coat. Transfer to a plate to rest.
• While the beef is cooking, combine shredded cabbage mix, pear and a drizzle of vinegar and olive oil in a large bowl. Season to taste.
• Divide jerk honey beef, veggie fries and pear slaw between plates.
• Serve with smokey aioli. Enjoy!
