Recipe

Moroccan Beef Rump with Chard Gratin

Every Week We Deliver Everything You Need To Cook Amazing Meals

Moroccan Beef Rump with Chard Gratin

It's finally arrived in all its glory a amazing cut of beef rump seared and crusted for your weeknight pleasure this time with gratinated sweet potato, peas and chard.




Ingredients to serve 2

  • 2 x Beef Rump Portions
  • 5g x DD Spice Mix - moroccan
  • 200g x Swiss Chard - shredded
  • 100g x Peas
  • 20g x Grated Parmesan
  • 2 cloves x Garlic
  • 50ml x Cream
  • 300g x Sweet Potato Chunks
  • 10g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Beef Rump Portions
  • 10g x DD Spice Mix - moroccan
  • 400g x Swiss Chard - shredded
  • 200g x Peas
  • 40g x Grated Parmesan
  • 4 cloves x Garlic
  • 100ml x Cream
  • 600g x Sweet Potato Chunks
  • 20g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to grill.

Washing Instruction

Wash your hands well. Rinse your swiss chard thoroughly and drain on paper towel.

Gino's Tip

The beef rump is an individual muscle cut from the hind leg. When reared naturally and aged as is the case with what we've supplied you, you're left with a tender, flavorful cut of SA's best meat.

Step 1 - Chard Gratin

Cook your sweet potato chunks in a medium saucepan of salted water for 12-14 minutes until tender. Drain through a colander and then rustically mash, season to taste with salt and pepper. Place a dollop for each serving on an oven tray equally spaced apart - flatten them slightly and make a well in each. In the meanwhile heat a large frying pan over med-high heat, add a drizzling of olive oil and fry your shredded chard, peas and chopped garlic until your chard has wilted, add your cream and a dash of milk and cook until heated through. Equally, divide your chard and peas on top of your dollops of mash and sprinkle over your grated parmesan. Pop into your preheated oven set to grill for 1-2 minutes until your cheese has crisped slightly.

Step 2 - Moroccan Beef

Season your beef rump with salt and pepper, pay particular attention to salting your fat cap this will help it crisp up more. Heat a large frying pan over med-high heat, add a touch of olive oil and once your pan begins to smoke place your beef fat side down in your pan and fry for 4-5 minutes. You will notice your fat will start rendering into your pan, spoon out your fat and reserve it until later. Spooning out this fat also aids in crisping and caramelising - it's the same technique used when searing duck breast. Once your fat has attained crisp and colour, turn your beef over, reduce your heat to medium and continue cooking for 6-8 minutes - at regular intervals flip your beef to get even cooking. Lastly, add your butter and DailyDish Spice Mix and rendered fat back to the pan and once your butter froths baste your beef with the butter - remove your pan from the heat and drain your beef on some paper towel. Butter basting is how you keep a cut of meat moist when cooking, this is used in all commercial kitchens and you will be surprised at how much fats and oils is used when cooking meats before it gets to the table.

TO SERVE

Divide your chard gratin amongst your servings, top with your beef rump (whole or sliced) and a little of your moroccan butter.