Here’s an interesting foodie fact for you, Chef. Traditionally, Mexican barbacoa is a meat dish steamed in an underground oven. You’ll enjoy the same aromatic flavours using modern cooking techniques for the juicy seared steak, coated in a rich beef stock, orange juice, tangy tomato, black bean & corn sauce. Served with bulgur wheat and dollops of sour cream.
Barbacoa-style Beef Rump
Barbacoa-style Beef Rump
with corn, black beans & sour cream
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Beef
- Beef Stock
- Black Beans
- Bulgur Wheat
- Cooked Chopped Tomato
- Corn
- Free-Range Beef Rump
- NOMU Spanish Rub
- Orange Juice
- Piquanté Peppers
- Sour Cream
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
GET THE GRAINS DONE
Boil the kettle. Place the bulgur wheat in a pot with 150ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
BEGIN THE BARBACOA
Place a pan over medium heat with a drizzle of oil. Add the cooked chopped tomato, the 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 drained beans and the corn. Remove from the heat and season.
SEARED STEAK
Place a clean 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). Remove from the pan and rest for 5 minutes before slicing and seasoning.
DELISH DINNER IS DONE
Bowl up the bulgur wheat. Top with the beef slices and the barbacoa-style sauce. Garnish with the drained peppers and dollop over the sour cream.
Bulgur Wheat - 75ml
Cooked Chopped Tomato - 100g
NOMU Spanish Rub - 10ml
Orange Juice - 25ml
Beef Stock - 5ml
Black Beans - 60g
Corn - 50g
Free-range Beef Rump - 160g
Piquanté Peppers - 10g
Sour Cream - 30ml
GET THE GRAINS DONE
Boil the kettle. Place the bulgur wheat in a pot with 300ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
BEGIN THE BARBACOA
Place a pan over medium heat with a drizzle of oil. Add the cooked chopped tomato, the 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 drained beans and the corn. Remove from the heat and season.
SEARED STEAK
Place a clean 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). Remove from the pan and rest for 5 minutes before slicing and seasoning.
DELISH DINNER IS DONE
Bowl up the bulgur wheat. Top with the beef slices and the barbacoa-style sauce. Garnish with the drained peppers and dollop over the sour cream.
Bulgur Wheat - 150ml
Cooked Chopped Tomato - 200g
NOMU Spanish Rub - 20ml
Orange Juice - 50ml
Beef Stock - 10ml
Black Beans - 120g
Corn - 100g
Free-range Beef Rump - 320g
Piquanté Peppers - 20g
Sour Cream - 60ml
GET THE GRAINS DONE
Boil the kettle. Place the bulgur wheat in a pot with 450ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside.
BEGIN THE BARBACOA
Place a pan over medium heat with a drizzle of oil. Add the cooked chopped tomato, the 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 2-3 minutes, add the drained beans and the corn. Remove from the heat and season.
SEARED STEAK
Place a clean 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). Remove from the pan and rest for 5 minutes before slicing and seasoning.
DELISH DINNER IS DONE
Bowl up the bulgur wheat. Top with the beef slices and the barbacoa-style sauce. Garnish with the drained peppers and dollop over the sour cream.
Bulgur Wheat - 225ml
Cooked Chopped Tomato - 300g
NOMU Spanish Rub - 30ml
Orange Juice - 75ml
Beef Stock - 15ml
Black Beans - 180g
Corn - 150g
Free-range Beef Rump - 480g
Piquanté Peppers - 30g
Sour Cream - 90ml
GET THE GRAINS DONE
Boil the kettle. Place the bulgur wheat in a pot with 600ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside.
BEGIN THE BARBACOA
Place a pan over medium heat with a drizzle of oil. Add the cooked chopped tomato, the 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 2-3 minutes, add the drained beans and the corn. Remove from the heat and season.
SEARED STEAK
Place a clean 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). Remove from the pan and rest for 5 minutes before slicing and seasoning.
DELISH DINNER IS DONE
Bowl up the bulgur wheat. Top with the beef slices and the barbacoa-style sauce. Garnish with the drained peppers and dollop over the sour cream.
Bulgur Wheat - 300ml
Cooked Chopped Tomato - 400g
NOMU Spanish Rub - 40ml
Orange Juice - 100ml
Beef Stock - 20ml
Black Beans - 240g
Corn - 200g
Free-range Beef Rump - 640g
Piquanté Peppers - 40g
Sour Cream - 125ml
Woolies Products in this dish
