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
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
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
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.
Frequently Asked Questions
What is the preparation time for Barbacoa-style Beef Rump?
The preparation time for Barbacoa-style Beef Rump with a charred corn & black bean salsa is between 15 and 30 minutes.
What is the total time required to make Barbacoa-style Beef Rump with a charred corn & black bean salsa?
The total time required to make Barbacoa-style Beef Rump with a charred corn & black bean salsa is between 25 and 35 minutes.
How many servings does Barbacoa-style Beef Rump provide?
4 servings
What are the main ingredients in Barbacoa-style Beef Rump?
Beef, Beef Stock, Black Beans, Cooked Chopped Tomato, Corn, Free-Range Beef Rump, Jasmine Rice, NOMU Spanish Rub, Orange Juice, Piquanté Peppers, Sour Cream
What is the nutritional information of Barbacoa-style Beef Rump?
Calories: 813, Carbs: 91 grams, Fat: grams, Protein: 47.4 grams, Sugar: 14.3 grams, Salt: 1173 grams
How do I prepare Barbacoa-style Beef Rump?
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. 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. 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. 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. 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. 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.
What should be prepared from my kitchen to make Barbacoa-style Beef Rump?
Beef, Beef Stock, Black Beans, Cooked Chopped Tomato, Corn, Free-Range Beef Rump, Jasmine Rice, NOMU Spanish Rub, Orange Juice, Piquanté Peppers, Sour Cream
How many calories does Barbacoa-style Beef Rump have?
813 calories
How much fat content does Barbacoa-style Beef Rump have?
grams
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