A Mexican recipe that will make you go mmmmm. On a bed of jasmine rice rest juicy, seared beef steak slices, which are smothered in a rich Mexican-spiced tomato sauce. Topped with a charred corn & black bean salsa and a dollop of sour cream.
Barbacoa-style Beef Rump
Barbacoa-style Beef Rump
with a charred corn & black bean salsa
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 35 minutes
Ingredients:
- Beef
- Beef Stock
- Black Beans
- Cooked Chopped Tomato
- Corn
- Free-Range Beef Rump
- Jasmine Rice
- NOMU Spanish Rub
- Orange Juice
- Piquanté Peppers
- Sour Cream
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
JASMINE RICE
Place the rinsed rice in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
SEAR THE STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SLICE AND ALL THINGS NICE
Drain and roughly dice the piquanté peppers. Drain and rinse the black beans. Place the drained beans and the diced piquanté peppers in a bowl.
CORN AND BEAN MEDLEY
Return the pan to high heat with a drizzle of oil. When hot, add the corn and ½ the NOMU rub. Fry until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and add to the bowl with the beans & peppers. Toss through a drizzle of olive oil and seasoning.
THAT’S SAUCY
Return the pan to medium heat with a drizzle of oil. Add the cooked chopped tomato, the remaining NOMU rub, the orange juice, the beef stock, and 50ml of water. Simmer until slightly reduced, 5-8 minutes. Add a splash of water if the sauce reduces too quickly. In the final 2-3 minutes, add the seared steak slices.
A FLAVOUR FIESTA
Bowl up the jasmine rice. Top with the barbacoa-style beef and the charred corn & black bean salsa. Dollop over the sour cream.
Jasmine Rice - 75ml
Free-range Beef Rump - 160g
Piquanté Peppers - 15g
Black Beans - 60g
Corn - 50g
NOMU Spanish Rub - 10ml
Cooked Chopped Tomato - 100g
Orange Juice - 25ml
Beef Stock - 5ml
Sour Cream - 30ml
JASMINE RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
SEAR THE STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SLICE AND ALL THINGS NICE
Drain and roughly dice the piquanté peppers. Drain and rinse the black beans. Place the drained beans and the diced piquanté peppers in a bowl.
CORN AND BEAN MEDLEY
Return the pan to high heat with a drizzle of oil. When hot, add the corn and ½ the NOMU rub. Fry until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and add to the bowl with the beans & peppers. Toss through a drizzle of olive oil and seasoning.
THAT’S SAUCY
Return the pan to medium heat with a drizzle of oil. Add the cooked chopped tomato, the remaining NOMU rub, the orange juice, the beef stock, and 80ml of water. Simmer until slightly reduced, 5-8 minutes. Add a splash of water if the sauce reduces too quickly. In the final 2-3 minutes, add the seared steak slices.
A FLAVOUR FIESTA
Bowl up the jasmine rice. Top with the barbacoa-style beef and the charred corn & black bean salsa. Dollop over the sour cream.
Jasmine Rice - 150ml
Free-range Beef Rump - 320g
Piquanté Peppers - 30g
Black Beans - 120g
Corn - 100g
NOMU Spanish Rub - 20ml
Cooked Chopped Tomato - 200g
Orange Juice - 50ml
Beef Stock - 10ml
Sour Cream - 60ml
JASMINE RICE
Place the rinsed rice in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
SEAR THE STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SLICE AND ALL THINGS NICE
Drain and roughly dice the piquanté peppers. Drain and rinse the black beans. Place the drained beans and the diced piquanté peppers in a bowl.
CORN AND BEAN MEDLEY
Return the pan to high heat with a drizzle of oil. When hot, add the corn and ½ the NOMU rub. Fry until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and add to the bowl with the beans & peppers. Toss through a drizzle of olive oil and seasoning.
THAT’S SAUCY
Return the pan to medium heat with a drizzle of oil. Add the cooked chopped tomato, the remaining NOMU rub, the orange juice, the beef stock, and 100ml of water. Simmer until slightly reduced, 8-10 minutes. Add a splash of water if the sauce reduces too quickly. In the final 3-4 minutes, add the seared steak slices.
A FLAVOUR FIESTA
Bowl up the jasmine rice. Top with the barbacoa-style beef and the charred corn & black bean salsa. Dollop over the sour cream.
Jasmine Rice - 225ml
Free-range Beef Rump - 480g
Piquanté Peppers - 45g
Black Beans - 180g
Corn - 150g
NOMU Spanish Rub - 30ml
Cooked Chopped Tomato - 300g
Orange Juice - 75ml
Beef Stock - 15ml
Sour Cream - 90ml
JASMINE RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
SEAR THE STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SLICE AND ALL THINGS NICE
Drain and roughly dice the piquanté peppers. Drain and rinse the black beans. Place the drained beans and the diced piquanté peppers in a bowl.
CORN AND BEAN MEDLEY
Return the pan to high heat with a drizzle of oil. When hot, add the corn and ½ the NOMU rub. Fry until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and add to the bowl with the beans & peppers. Toss through a drizzle of olive oil and seasoning.
THAT’S SAUCY
Return the pan to medium heat with a drizzle of oil. Add the cooked chopped tomato, the remaining NOMU rub, the orange juice, the beef stock, and 150ml of water. Simmer until slightly reduced, 8-10 minutes. Add a splash of water if the sauce reduces too quickly. In the final 3-4 minutes, add the seared steak slices.
A FLAVOUR FIESTA
Bowl up the jasmine rice. Top with the barbacoa-style beef and the charred corn & black bean salsa. Dollop over the sour cream.
Jasmine Rice - 300ml
Free-range Beef Rump - 640g
Piquanté Peppers - 60g
Black Beans - 240g
Corn - 200g
NOMU Spanish Rub - 40ml
Cooked Chopped Tomato - 400g
Orange Juice - 100ml
Beef Stock - 20ml
Sour Cream - 125ml
Woolies Products in this dish
