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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Barbacoa-style Beef Rump?
The preparation time for Barbacoa-style Beef Rump with corn, black beans & sour cream is between 15 and 20 minutes.
What is the total time required to make Barbacoa-style Beef Rump with corn, black beans & sour cream?
The total time required to make Barbacoa-style Beef Rump with corn, black beans & sour cream is between 20 and 25 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, Bulgur Wheat, Cooked Chopped Tomato, Corn, Free-Range Beef Rump, NOMU Spanish Rub, Orange Juice, Piquanté Peppers, Sour Cream
What is the nutritional information of Barbacoa-style Beef Rump?
Calories: 808, Carbs: 90 grams, Fat: grams, Protein: 51.8 grams, Sugar: 13.7 grams, Salt: 1013 grams
How do I prepare Barbacoa-style Beef Rump?
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. 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. 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. 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.
What should be prepared from my kitchen to make Barbacoa-style Beef Rump?
Beef, Beef Stock, Black Beans, Bulgur Wheat, Cooked Chopped Tomato, Corn, Free-Range Beef Rump, NOMU Spanish Rub, Orange Juice, Piquanté Peppers, Sour Cream
How many calories does Barbacoa-style Beef Rump have?
808 calories
How much fat content does Barbacoa-style Beef Rump have?
grams
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