Beef rump strips are seared to absolute perfection before being served with a rich red wine sauce and the cheesiest, crispiest, most delicious croquettes known to man! This breathtaking dish is served alongside a bright baby carrot salad for some sweetness and overall balance.
Beef Strips & Cheesy Crumbed Croquettes
Beef Strips & Cheesy Crumbed Croquettes
with a red wine sauce, roasted baby carrots & fresh rosemary
Hands on Time: 25 - 45 minutes
Overall Time: 50 - 65 minutes
Ingredients:
- Baby Carrot Medley
- Beef
- Cake Flour
- Free-range Beef Rump Strips
- Fresh Rosemary
- Grated Mozzarella & Cheddar Cheese Mix
- NOMU Beef Stock
- Panko Breadcrumbs
- Potato
- Red Wine
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
- Egg/s
- Sugar/Sweetener/Honey
MASH
Preheat the oven to 200°C. Place a pot of cold water over a high heat. Add the potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 10-15 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a knob of butter (optional). Season and place in the fridge for 5-10 minutes.
ROAST
Spread out the halved baby carrots on a roasting tray, coat in oil, and season. Roast in the hot oven for 15-20 minutes until cooked through. Just before serving, toss the roasted baby carrots with the rinsed salad leaves. Season to taste.
CROQUETTES
Set aside 10ml of flour for Step 4. In a bowl, combine the cooled mashed potato, the grated cheese, and seasoning. Scoop out a heaped tbsp of mixture at a time and roll into balls to make 5-7 croquettes. In a shallow dish, whisk 1 egg. Prepare two more shallow dishes: one containing the remaining flour (seasoned lightly), and the other the breadcrumbs. Coat the croquettes in the flour, then the egg, and lastly, in the breadcrumbs. Place all the croquettes on a baking tray. Chill in the freezer for at least 5 minutes.
SAUCE
Boil the kettle. Dilute the stock with 50ml of boiling water. Place a pan over a medium heat with a knob of butter or drizzle of oil. When hot, add the rinsed rosemary and fry for 30 seconds until fragrant, shifting constantly. Add the diluted stock, the red wine, sweeter of choice (to taste) and the reserved flour. Whisk until combined. Lower the heat and reduce for 5-7 minutes until slightly thickened, stirring occasionally. Remove from the heat, remove the rosemary stalks, and cover to keep warm. Season to taste.
RUMP
Place a pan over a high heat. When hot, add the beef and fry for 1-2 minutes per side until browned. In the final minute, baste with a knob of butter or drizzle of oil. Rest for 2-3 minutes.
FRY
Return the pan to a medium-high heat with 4-5cm of oil. When hot, deep fry the croquettes for 2-5 minutes, until brown, shifting as they colour. Remove from the pan and drain on paper towel.
DELISH!
Plate the cheesy croquettes alongside the beef strips. Pour over the wine sauce and serve with the carrot salad.
Potato - 200g
Baby Carrot Medley - 120g
Salad Leaves - 20g
Cake Flour - 40ml
Grated Mozzarella & Cheddar Cheese Mix - 50g
Panko Breadcrumbs - 100ml
NOMU Beef Stock - 5ml
Fresh Rosemary - 4g
Red Wine - 50ml
Free-range Beef Rump Strips - 150g
MASH
Preheat the oven to 200°C. Place a pot of cold water over a high heat. Add the potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a knob of butter (optional). Season and place in the fridge for 5-10 minutes.
ROAST
Spread out the halved baby carrots on a roasting tray, coat in oil, and season. Roast in the hot oven for 15-20 minutes until cooked through. Just before serving, toss the roasted baby carrots with the rinsed salad leaves. Season to taste.
CROQUETTES
Set aside 15ml of flour for Step 4. In a bowl, combine the cooled mashed potato, the grated cheese, and seasoning. Scoop out a heaped tbsp of mixture at a time and roll into balls to make 5-7 croquettes per portion. In a shallow dish, whisk 1 egg. Prepare two more shallow dishes: one containing the remaining flour (seasoned lightly), and the other the breadcrumbs. Coat the croquettes in the flour, then the egg, and lastly, in the breadcrumbs. Place all the croquettes on a baking tray. Chill in the freezer for at least 5 minutes.
SAUCE
Boil the kettle. Dilute the stock with 100ml of boiling water. Place a pan over a medium heat with a knob of butter or drizzle of oil. When hot, add the rinsed rosemary and fry for 30 seconds until fragrant, shifting constantly. Add the diluted stock, the red wine, sweeter of choice (to taste) and the reserved flour. Whisk until combined. Lower the heat and reduce for 5-7 minutes until slightly thickened, stirring occasionally. Remove from the heat, remove the rosemary stalks, and cover to keep warm. Season to taste.
RUMP
Place a pan over a high heat. When hot, add the beef and fry for 1-2 minutes per side until browned. In the final minute, baste with a knob of butter or drizzle of oil. Rest for 2-3 minutes.
FRY
Return the pan to a medium-high heat with 4-5cm of oil. When hot, deep fry the croquettes for 2-5 minutes, until brown, shifting as they colour. Remove from the pan and drain on paper towel.
DELISH!
Plate the cheesy croquettes alongside the beef strips. Pour over the wine sauce and serve with the carrot salad.
Potato - 400g
Baby Carrot Medley - 240g
Salad Leaves - 40g
Cake Flour - 80ml
Grated Mozzarella & Cheddar Cheese Mix - 100g
Panko Breadcrumbs - 200ml
NOMU Beef Stock - 10ml
Fresh Rosemary - 8g
Red Wine - 100ml
Free-range Beef Rump Strips - 300g
MASH
Preheat the oven to 200°C. Place a pot of cold water over a high heat. Add the potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a knob of butter (optional). Season and place in the fridge for 5-10 minutes.
ROAST
Spread out the halved baby carrots on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until cooked through. Just before serving, toss the roasted baby carrots with the rinsed salad leaves. Season to taste.
CROQUETTES
Set aside 20ml of flour for Step 4. In a bowl, combine the cooled mashed potato, the grated cheese, and seasoning. Scoop out a heaped tbsp of mixture at a time and roll into balls to make 5-7 croquettes per portion. In a shallow dish, whisk 2 eggs. Prepare two more shallow dishes: one containing the remaining flour (seasoned lightly), and the other the breadcrumbs. Coat the croquettes in the flour, then the egg, and lastly, in the breadcrumbs. Place all the croquettes on a baking tray. Chill in the freezer for at least 5 minutes.
SAUCE
Boil the kettle. Dilute the stock with 150ml of boiling water. Place a pan over a medium heat with a knob of butter or drizzle of oil. When hot, add the rinsed rosemary and fry for 30 seconds until fragrant, shifting constantly. Add the diluted stock, the red wine, sweeter of choice (to taste) and the reserved flour. Whisk until combined. Lower the heat and reduce for 5-8 minutes until slightly thickened, stirring occasionally. Remove from the heat, remove the rosemary stalks, and cover to keep warm. Season to taste.
RUMP
Place a pan over a high heat. When hot, add the beef and fry for 1-2 minutes per side until browned. In the final minute, baste with a knob of butter or drizzle of oil. Rest for 2-3 minutes.
FRY
Return the pan to a medium-high heat with 4-5cm of oil. When hot, deep fry the croquettes for 2-5 minutes, until brown, shifting as they colour. You may need to do this step in batches. Remove from the pan and drain on paper towel.
DELISH!
Plate the cheesy croquettes alongside the beef strips. Pour over the wine sauce and serve with the carrot salad.
Potato - 600g
Baby Carrot Medley - 360g
Salad Leaves - 60g
Cake Flour - 120ml
Grated Mozzarella & Cheddar Cheese Mix - 150g
Panko Breadcrumbs - 300ml
NOMU Beef Stock - 15ml
Fresh Rosemary - 12g
Red Wine - 150ml
Free-range Beef Rump Strips - 450g
MASH
Preheat the oven to 200°C. Place a pot of cold water over a high heat. Add the potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a knob of butter (optional). Season and place in the fridge for 5-10 minutes.
ROAST
Spread out the halved baby carrots on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until cooked through. Just before serving, toss the roasted baby carrots with the rinsed salad leaves. Season to taste.
CROQUETTES
Set aside 25ml of flour for Step 4. In a bowl, combine the cooled mashed potato, the grated cheese, and seasoning. Scoop out a heaped tbsp of mixture at a time and roll into balls to make 5-7 croquettes per portion. In a shallow dish, whisk 2 eggs. Prepare two more shallow dishes: one containing the remaining flour (seasoned lightly), and the other the breadcrumbs. Coat the croquettes in the flour, then the egg, and lastly, in the breadcrumbs. Place all the croquettes on a baking tray. Chill in the freezer for at least 5 minutes.
SAUCE
Boil the kettle. Dilute the stock with 200ml of boiling water. Place a pan over a medium heat with a knob of butter or drizzle of oil. When hot, add the rinsed rosemary and fry for 30 seconds until fragrant, shifting constantly. Add the diluted stock, the red wine, sweeter of choice (to taste) and the reserved flour. Whisk until combined. Lower the heat and reduce for 5-8 minutes until slightly thickened, stirring occasionally. Remove from the heat, remove the rosemary stalks, and cover to keep warm. Season to taste.
RUMP
Place a pan over a high heat. When hot, add the beef and fry for 1-2 minutes per side until browned. In the final minute, baste with a knob of butter or drizzle of oil. Rest for 2-3 minutes.
FRY
Return the pan to a medium-high heat with 4-5cm of oil. When hot, deep fry the croquettes for 2-5 minutes, until brown, shifting as they colour. You may need to do this step in batches. Remove from the pan and drain on paper towel.
DELISH!
Plate the cheesy croquettes alongside the beef strips. Pour over the wine sauce and serve with the carrot salad.
Potato - 800g
Baby Carrot Medley - 480g
Salad Leaves - 80g
Cake Flour - 160ml
Grated Mozzarella & Cheddar Cheese Mix - 200g
Panko Breadcrumbs - 400ml
NOMU Beef Stock - 20ml
Fresh Rosemary - 15g
Red Wine - 200ml
Free-range Beef Rump Strips - 600g
Woolies Products in this dish
