Smokey Louisiana-Spiced Beef Rump
with Creamy Parsnip-Potato Salad & Slaw
Nourish the soul with this assortment that's low carb without sacrificing on taste. Tender beef rump gets a lightly spiced Louisiana coating, with a creamy parsnip potato salad and zesty greens to round out the meal. It's a taste of a Southern-style cookout right in your own home!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
potato
2
parsnip
1 bunch
spring onion
½
lemon
1 tin
sweetcorn
1 packet
Beef Rump
1 sachet
Chicken-Style Stock Powder
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 bag
Shredded Cabbage Mix
1 sachet
Louisiana spice blend
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Cut potato into bite-sized chunks. Peel and cut parsnip into small chunks. • Place potato and parsnip in a large saucepan of salted water and bring to the boil. • Cook veggies until easily pierced with a fork, 10-12 minutes. Drain and return to saucepan.
• Meanwhile, thinly slice spring onion. Slice lemon into wedges. Drain the sweetcorn. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a medium bowl, combine Louisiana spice blend and a drizzle of olive oil. Add beef and turn to coat.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• 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.
• Meanwhile, add chicken-style stock powder, mayonnaise and spring onion to the saucepan with the potato and parsnip. Season and stir to combine. • To the bowl of charred corn, add shredded cabbage mix, a generous squeeze of lemon juice and a drizzle of olive oil. Season and toss to combine.
Little cooks: Easy peasy, lemon squeezy! Kids can squeeze the lemon over the slaw.
• Slice beef rump. • Divide smokey Louisiana-spiced beef, creamy parsnip and potato salad and corn slaw between plates. • Serve with any remaining lemon wedges. Enjoy!
