Spiced Beef Rump & Garlic Veggies
with Veggie Mash & Truffle Mayo
There’s no need to wait for a special night to cook up beef rump storm. Spiced and sliced it’s perfect when served alongside a fluffy mound of veggie mash and a helping of cooked fragrant veggies. To add that little extra something to the night, drizzle over a truffle mayo to elevate that beef to further heights.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
1
white turnip
3 clove
garlic
1
carrot
1 packet
Beef Rump
1 bag
baby spinach leaves
1 packet
Italian Truffle Mayonnaise
(Contains: Eggs, Gluten(Wheat); )
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
30 g
butter
(Contains: Milk; )
2 tbs
milk
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Peel and cut potato into bite-sized chunks. Cut white turnip into bite-sized chunks. Finely chop garlic.
Little cooks: Older kids can help peel the potato under adult supervision.
• Cook potato and turnip in the boiling water until easily pierced with a fork, 10-15 minutes. Drain the veggies. • Return saucepan to medium-high heat with a drizzle of olive oil and 1/2 the butter. • Add 1/2 the garlic and cook until fragrant, 1 minute. • Remove from heat, return veggies to the saucepan, then add the remaining butter and the milk. Season with salt. • Mash with a potato masher or fork until smooth. Cover to keep warm.
Little cooks: Get those muscles working and help mash the potatoes!
• While the veggies are cooking, thinly slice carrot into sticks. • 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, add beef rump, Aussie spice blend and a drizzle of olive oil. Toss to combine.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• When the veggies have 5 minutes remaining, heat a a large frying pan over 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.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• While the beef is resting, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook carrot until tender, 4-5 minutes. • Add remaining garlic and cook until fragrant, 1 minute. • Add baby spinach leaves, tossing, until wilted, 1-2 minutes. Season to taste.
• Slice spiced beef rump. • Divide beef, veggie mash and garlic veggies between plates. • Serve with Italian truffle mayonnaise. Enjoy!
