Easy As Kiwi-Spiced Beef Rump & Gravy
with Kūmara Mash & Lemony Greens- Wheat
- Gluten
Smokey, saucy and seriously satisfying! Tender beef rump are served over creamy kūmara mash with a side of zesty lemony greens and a generous pour of gravy - it’s a cosy-meets-classy combo that hits all the right notes.
Ingredients
300 g
Beef Rump
1 packet
Broccoli Florets
1 packet
Orange Kumara
1 sachet
Gravy Granules
(Contains: Wheat, Gluten; )
1 sachet
Kiwi Spice Blend
1
Lemon
1 packet
Baby Leaves
Nutrition Values
Utensils
Cooking Steps
Make the kūmara mash
• Boil the kettle.
• Half-fill a medium saucepan with boiling water, then add a pinch of salt. Cook diced kūmara,over a medium-high heat, until easily pierced with a fork, 8-10 minutes.
• Drain and return to saucepan.
• Add the butter and salt. Mash until smooth. Season generously with pepperand cover to keep warm.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook the beef and Kiwi spice blend for 4-5 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• While the beef is cooking, halve lemon. • Add broccoli and a splash of water to a medium microwave-safe bowl, then cover with a damp paper towel. • Microwave broccoli on high until just tender, 2-4 minutes. • Drain broccoli, then return to the bowl. Add baby leaves and a good squeeze of lemon juice. Toss to combine and season to taste.
• In a small heatproof bowl, combine gravy granules and the boiling water (see ingredients), whisking, until smooth, 1 minute.
• Divide kūmara mash, Kiwi-spiced beef and lemony greens between plates. Pour over gravy to serve. Enjoy!
