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Roast Rump of Beef, Couscous, and Red Wine Sauce

Two cuts of beef, spice-marinated rump and braised blade, served with nutty couscous, root vegetables, and a rich reduction.

DinnerBeefSlow CookedCouscousSpecial Occasion
Estimated Nutrition
Calories
1075.2
kcal / serving
6451.2 kcal total
Carbs
63g
per serving
378 g total
Fat
64g
per serving
384 g total
Protein
62.1g
per serving
372.6 g total
Cook Time
160
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
15
g
Butter
knob
GrainsCereals
450
g
Couscous
Liquids
500
ml
Red Wine
1
l
Beef Stock
enough to cover the meat
600
ml
Vegetable Stock
Meat
300
g
Beef Rump
trimmed of any fat or sinew
1
kg
Beef Blade
NutsSeeds
2
tbsp
Turkish Spice Mix
2
sprig
Thyme
fresh
1
bunch
Coriander
chopped, plus extra for garnish
150
g
Hazelnut
roasted, skinned and chopped
3
pinch
Thyme
chopped
1
1
Salt
to taste
1
1
Black Pepper
to taste
OilsFats
4
tbsp
Olive Oil
1
tbsp
Olive Oil
for couscous
3
tbsp
Olive Oil
for garnish
Vegetables
1
piece
Onion
quartered
2
piece
Carrot
halved
3
piece
Shallot
finely chopped
18
piece
Baby Carrot
18
piece
Button Mushroom
18
piece
Baby Shallot

Method

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