eCook Meal
Classic Chilli-choc Beef Rump Dinner
with sweet potato & a baby tomato medley
Don’t be surprised if you look up the word ‘classic’ and see a picture of this chill-choc-coffee beef recipe in the dictionary. That’s because we’ve combined timeless tastes & flavours to bring you something sweet, spicy, & slightly bitter. And that’s just the beef slices! These are sided with a silky sweet potato mash & a tangy tomato salad. You’ve recreated a classic, Chef!
Serving guide
Choose your portion size.
MAKE THE MASH
Place the sweet potato chunks in a pot and submerge with salted water. Place over a medium heat and simmer for 10-15 minutes until soft. Drain and add a knob of butter or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until combined. Cover to keep warm.
HERE’S TO Hazelnuts
Place the chopped Hazelnuts in a pan over medium heat. Toast for 5-6 minutes until golden, shifting occasionally. Remove from the pan and set aside.
TIME FOR THE TOMATOES
Cut the baby tomatoes in half. Rinse and roughly shred the salad leaves. Just before serving, place the shredded salad leaves, the halved baby tomatoes, a drizzle of olive oil, and seasoning in a bowl. Toss until combined.
RAMP UP THE RUMP
Return the pan to a medium-high heat with a drizzle of oil. Pat the rump dry with paper towel. When the pan is hot, sear the rump, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the rump). During the final 1-2 minutes, baste with a knob of butter and the rub. Place in a piece of tinfoil and pour in the pan juices. Close up tightly and rest for 5 minutes before thinly slicing. Lightly season.
CHILLI-CHOC CREAM SAUCE
Boil the kettle. Return the pan, wiped down if necessary, to a medium heat with the cocoa powder, the chipotle flakes (to taste), the stock, and 50ml of boiling water. Mix until combined and simmer for 2-3 minutes until slightly reduced. Remove from the heat and stir in the créme fraîche, a generous knob of butter, and a sweetener of choice (to taste). Loosen with a splash of warm water if it’s too thick. Season to taste.
TIMELESS TASTES
Plate up the Beef rump slices and pour over the chilli-choc sauce (to taste). Side with the salad and the sweet potato mash. Sprinkle over the toasted Hazelnuts.
MAKE THE MASH
Place the sweet potato chunks in a pot and submerge with salted water. Place over a medium heat and simmer for 10-15 minutes until soft. Drain and add a knob of butter or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until combined. Cover to keep warm.
HERE’S TO Hazelnuts
Place the chopped Hazelnuts in a pan over medium heat. Toast for 5-6 minutes until golden, shifting occasionally. Remove from the pan and set aside.
TIME FOR THE TOMATOES
Cut the baby tomatoes in half. Rinse and roughly shred the salad leaves. Just before serving, place the shredded salad leaves, the halved baby tomatoes, a drizzle of olive oil, and seasoning in a bowl. Toss until combined.
RAMP UP THE RUMP
Return the pan to a medium-high heat with a drizzle of oil. Pat the rump dry with paper towel. When the pan is hot, sear the rump, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the rump). During the final 1-2 minutes, baste with a knob of butter and the rub. Place in a piece of tinfoil and pour in the pan juices. Close up tightly and rest for 5 minutes before thinly slicing. Lightly season.
CHILLI-CHOC CREAM SAUCE
Boil the kettle. Return the pan, wiped down if necessary, to a medium heat with the cocoa powder, the chipotle flakes (to taste), the stock, and 100ml of boiling water. Mix until combined and simmer for 2-4 minutes until slightly reduced. Remove from the heat and stir in the créme fraîche, a generous knob of butter, and a sweetener of choice (to taste). Loosen with a splash of warm water if it’s too thick. Season to taste.
TIMELESS TASTES
Plate up the Beef rump slices and pour over the chilli-choc sauce (to taste). Side with the salad and the sweet potato mash. Sprinkle over the toasted Hazelnuts.
MAKE THE MASH
Place the sweet potato chunks in a pot and submerge with salted water. Place over a medium heat and simmer for 15-20 minutes until soft. Drain and add a knob of butter or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until combined. Cover to keep warm.
HERE’S TO Hazelnuts
Place the chopped Hazelnuts in a large pan over medium heat. Toast for 5-6 minutes until golden, shifting occasionally. Remove from the pan and set aside.
TIME FOR THE TOMATOES
Cut the baby tomatoes in half. Rinse and roughly shred the salad leaves. Just before serving, place the shredded salad leaves, the halved baby tomatoes, a drizzle of olive oil, and seasoning in a bowl. Toss until combined.
RAMP UP THE RUMP
Return the pan to a medium-high heat with a drizzle of oil. Pat the rump dry with paper towel. When the pan is hot, sear the rump, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the rump). During the final 1-2 minutes, baste with a knob of butter and the rub. Place in a piece of tinfoil and pour in the pan juices. Close up tightly and rest for 5 minutes before thinly slicing. Lightly season.
CHILLI-CHOC CREAM SAUCE
Boil the kettle. Return the pan, wiped down if necessary, to a medium heat with the cocoa powder, the chipotle flakes (to taste), the stock, and 150ml of boiling water. Mix until combined and simmer for 3-4 minutes until slightly reduced. Remove from the heat and stir in the créme fraîche, a generous knob of butter, and a sweetener of choice (to taste). Loosen with a splash of warm water if it’s too thick. Season to taste.
TIMELESS TASTES
Plate up the Beef rump slices and pour over the chilli-choc sauce (to taste). Side with the salad and the sweet potato mash. Sprinkle over the toasted Hazelnuts.
MAKE THE MASH
Place the sweet potato chunks in a pot and submerge with salted water. Place over a medium heat and simmer for 15-20 minutes until soft. Drain and add a knob of butter or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until combined. Cover to keep warm.
HERE’S TO Hazelnuts
Place the chopped Hazelnuts in a large pan over medium heat. Toast for 5-6 minutes until golden, shifting occasionally. Remove from the pan and set aside.
TIME FOR THE TOMATOES
Cut the baby tomatoes in half. Rinse and roughly shred the salad leaves. Just before serving, place the shredded salad leaves, the halved baby tomatoes, a drizzle of olive oil, and seasoning in a bowl. Toss until combined.
RAMP UP THE RUMP
Return the pan to a medium-high heat with a drizzle of oil. Pat the rump dry with paper towel. When the pan is hot, sear the rump, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the rump). During the final 1-2 minutes, baste with a knob of butter and the rub. Place in a piece of tinfoil and pour in the pan juices. Close up tightly and rest for 5 minutes before thinly slicing. Lightly season.
CHILLI-CHOC CREAM SAUCE
Boil the kettle. Return the pan, wiped down if necessary, to a medium heat with the cocoa powder, the chipotle flakes (to taste), the stock, and 200ml of boiling water. Mix until combined and simmer for 3-4 minutes until slightly reduced. Remove from the heat and stir in the créme fraîche, a generous knob of butter, and a sweetener of choice (to taste). Loosen with a splash of warm water if it’s too thick. Season to taste.
TIMELESS TASTES
Plate up the Beef rump slices and pour over the chilli-choc sauce (to taste). Side with the salad and the sweet potato mash. Sprinkle over the toasted Hazelnuts.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R430.39
for 4 servings · R107.60 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Beef Stock needs 20 mlFresh Free Range Liquid Beef Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
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Créme Fraîche needs 200 mlSour Cream 250 ml 250 ml at R36.99 · 80% of packR29.59
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
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Free-range Beef Rump needs 640 gStuffed Beef Rump Roast Avg 1 kg 1 kg at R169.99 · 64% of packR108.79
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Hazelnuts needs 40 gNescafé Hazelnut Cappuccino Sachets 10 x 18 g 18 g at R79.99 · 2.2× packsR177.76
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Cocoa Powder needs 20 mlUnsweetened Cocoa Powder 150 g R84.99 · whole pack (size can't be divided)R84.99
Not in the Woolies basket — source these elsewhere:
- NOMU Coffee Rub
- NOMU Chipotle Flakes
- Baby Tomato Medley
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Classic Chilli-choc Beef Rump Dinner?
The preparation time for Classic Chilli-choc Beef Rump Dinner with sweet potato & a baby tomato medley is between 20 and 35 minutes.
What is the total time required to make Classic Chilli-choc Beef Rump Dinner with sweet potato & a baby tomato medley?
The total time required to make Classic Chilli-choc Beef Rump Dinner with sweet potato & a baby tomato medley is between 35 and 50 minutes.
How many servings does Classic Chilli-choc Beef Rump Dinner provide?
4 servings
What are the main ingredients in Classic Chilli-choc Beef Rump Dinner?
Baby Tomato Medley, Beef, Beef Rump, Beef Stock, Cocoa Powder, Creme Fraiche, Hazelnuts, NOMU Chipotle Flakes, NOMU Coffee Rub, Salad Leaves, Sweet Potato
What is the nutritional information of Classic Chilli-choc Beef Rump Dinner?
Calories: 813, Carbs: 56 grams, Fat: grams, Protein: 44.6 grams, Sugar: 21 grams, Salt: 592 grams
How do I prepare Classic Chilli-choc Beef Rump Dinner?
CHILLI-CHOC CREAM SAUCE: Boil the kettle. Return the pan, wiped down if necessary, to a medium heat with the cocoa powder, the chipotle flakes (to taste), the stock, and 100ml of boiling water. Mix until combined and simmer for 2-4 minutes until slightly reduced. Remove from the heat and stir in the créme fraîche, a generous knob of butter, and a sweetener of choice (to taste). Loosen with a splash of warm water if it’s too thick. Season to taste. MAKE THE MASH: Place the sweet potato chunks in a pot and submerge with salted water. Place over a medium heat and simmer for 10-15 minutes until soft. Drain and add a knob of butter or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until combined. Cover to keep warm. HERE’S TO HAZELNUTS: Place the chopped hazelnuts in a pan over medium heat. Toast for 5-6 minutes until golden, shifting occasionally. Remove from the pan and set aside. RAMP UP THE RUMP: Return the pan to a medium-high heat with a drizzle of oil. Pat the rump dry with paper towel. When the pan is hot, sear the rump, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the rump). During the final 1-2 minutes, baste with a knob of butter and the rub. Place in a piece of tinfoil and pour in the pan juices. Close up tightly and rest for 5 minutes before thinly slicing. Lightly season. TIMELESS TASTES: Plate up the beef rump slices and pour over the chilli-choc sauce (to taste). Side with the salad and the sweet potato mash. Sprinkle over the toasted hazelnuts. TIME FOR THE TOMATOES: Cut the baby tomatoes in half. Rinse and roughly shred the salad leaves. Just before serving, place the shredded salad leaves, the halved baby tomatoes, a drizzle of olive oil, and seasoning in a bowl. Toss until combined.
What should be prepared from my kitchen to make Classic Chilli-choc Beef Rump Dinner?
Baby Tomato Medley, Beef, Beef Rump, Beef Stock, Cocoa Powder, Creme Fraiche, Hazelnuts, NOMU Chipotle Flakes, NOMU Coffee Rub, Salad Leaves, Sweet Potato
How many calories does Classic Chilli-choc Beef Rump Dinner have?
813 calories
How much fat content does Classic Chilli-choc Beef Rump Dinner have?
grams