What are the main ingredients in Coffee Beef Rump?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Coffee Beef Rump?

Calories: 933, Carbs: 67 grams, Fat: grams, Protein: 47.4 grams, Sugar: 6.9 grams, Salt: 587 grams

How do I prepare Coffee Beef Rump?

GRAB A PLATE!: Dish up a pile of hearty bulgur wheat salad. Top with the succulent sliced rump and drizzle over the lemony crème fraîche. Serve the avo salad on the side. Daarsy, Chef! AVO SALAD: Halve the avocado and remove the pip. Scoop out the flesh and cut into cubes. Place in a salad bowl and toss together with the shredded salad leaves, the remaining lemon juice, a drizzle of olive oil, and seasoning. Set aside. Toss the blistered tomatoes through the cooked bulgur wheat. RAVISHING RUMP: Return the pan to 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 and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. CHAR THE TOMATOES: Place a pan over medium-high heat with a drizzle of oil. When hot, add the tomato chunks and fry until charred and softened, 4-5 minutes (shifting occasionally). Remove from the pan and set aside. LEMON CRÈME: In a small bowl, combine the crème fraîche with ½ the lemon juice, a drizzle of olive oil, and seasoning. Set aside. FLUFFY BULGUR WHEAT: Boil the kettle. Place the bulgur wheat in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.

What should be prepared from my kitchen to make Coffee Beef Rump?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Coffee Beef Rump

Name: Coffee Beef Rump
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

Bring the braai to your dinner table with this luxuriously tender, buttery, coffee-seasoned cut of meat, some zesty crème fraîche, warm bulgur wheat with roast tomatoes, and a classic avo salad. Or, get out the coals and take this family feast to the braai!

Coffee Beef Rump

with a crème fraîche sauce & avocado salad

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Avocado
Avocados
Beef
Bulgur Wheat
Creme Fraiche
Free-Range Beef Rump
Lemon Juice
NOMU Coffee Rub
Salad Leaves
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

FLUFFY BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a bowl with 75ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
CHAR THE TOMATOES
Place a pan over medium-high heat with a drizzle of oil. When hot, add the tomato chunks and fry until charred and softened, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
RAVISHING RUMP
Return the pan to 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 and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
LEMON CRÈME
In a small bowl, combine the crème fraîche with ½ the lemon juice, a drizzle of olive oil, and seasoning. Set aside.
AVO SALAD
Halve the avocado and set aside the half containing the pip for another meal. Scoop out the flesh from the remaining half and cut into cubes. Place in a salad bowl and toss together with the shredded salad leaves, the remaining lemon juice, a drizzle of olive oil, and seasoning. Set aside. Toss the blistered tomatoes through the cooked bulgur wheat.
GRAB A PLATE!
Dish up a pile of hearty bulgur wheat salad. Top with the succulent sliced rump and drizzle over the lemony crème fraîche. Serve the avo salad on the side. Daarsy, Chef!

Bulgur Wheat - 75ml
Tomato - 1
Free-range Beef Rump - 160g
NOMU Coffee Rub - 10ml
Crème Fraîche - 30ml
Lemon Juice - 15ml
Avocado - 1
Salad Leaves - 20g

Download the Recipe

Serves 2

FLUFFY BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
CHAR THE TOMATOES
Place a pan over medium-high heat with a drizzle of oil. When hot, add the tomato chunks and fry until charred and softened, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
RAVISHING RUMP
Return the pan to 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 and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
LEMON CRÈME
In a small bowl, combine the crème fraîche with ½ the lemon juice, a drizzle of olive oil, and seasoning. Set aside.
AVO SALAD
Halve the avocado and remove the pip. Scoop out the flesh and cut into cubes. Place in a salad bowl and toss together with the shredded salad leaves, the remaining lemon juice, a drizzle of olive oil, and seasoning. Set aside. Toss the blistered tomatoes through the cooked bulgur wheat.
GRAB A PLATE!
Dish up a pile of hearty bulgur wheat salad. Top with the succulent sliced rump and drizzle over the lemony crème fraîche. Serve the avo salad on the side. Daarsy, Chef!

Bulgur Wheat - 150ml
Tomato - 1
Free-range Beef Rump - 320g
NOMU Coffee Rub - 20ml
Crème Fraîche - 60ml
Lemon Juice - 30ml
Avocado - 1
Salad Leaves - 40g

Download the Recipe

Serves 3

FLUFFY BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a bowl with 225ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
CHAR THE TOMATOES
Place a pan over medium-high heat with a drizzle of oil. When hot, add the tomato chunks and fry until charred and softened, 5-6 minutes (shifting occasionally). Remove from the pan and set aside.
RAVISHING RUMP
Return the pan to 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 and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
LEMON CRÈME
In a small bowl, combine the crème fraîche with ½ the lemon juice, a drizzle of olive oil, and seasoning. Set aside.
AVO SALAD
Halve the avocados and set aside one of the halves containing the pip for another meal. Scoop out the flesh from the remaining halves and cut into cubes. Place in a salad bowl and toss together with the shredded salad leaves, the remaining lemon juice, a drizzle of olive oil, and seasoning. Set aside. Toss the blistered tomatoes through the cooked bulgur wheat.
GRAB A PLATE!
Dish up a pile of hearty bulgur wheat salad. Top with the succulent sliced rump and drizzle over the lemony crème fraîche. Serve the avo salad on the side. Daarsy, Chef!

Bulgur Wheat - 225ml
Tomatoes - 2
Free-range Beef Rump - 480g
NOMU Coffee Rub - 30ml
Crème Fraîche - 90ml
Lemon Juice - 45ml
Avocados - 2
Salad Leaves - 60g

Download the Recipe

Serves 4

FLUFFY BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a bowl with 300ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
CHAR THE TOMATOES
Place a pan over medium-high heat with a drizzle of oil. When hot, add the tomato chunks and fry until charred and softened, 5-6 minutes (shifting occasionally). Remove from the pan and set aside.
RAVISHING RUMP
Return the pan to 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 and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
LEMON CRÈME
In a small bowl, combine the crème fraîche with ½ the lemon juice, a drizzle of olive oil, and seasoning. Set aside.
AVO SALAD
Halve the avocados and remove the pips. Scoop out the flesh and cut into cubes. Place in a salad bowl and toss together with the shredded salad leaves, the remaining lemon juice, a drizzle of olive oil, and seasoning. Set aside. Toss the blistered tomatoes through the cooked bulgur wheat.
GRAB A PLATE!
Dish up a pile of hearty bulgur wheat salad. Top with the succulent sliced rump and drizzle over the lemony crème fraîche. Serve the avo salad on the side. Daarsy, Chef!