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
Coffee Beef Rump
with a crème fraîche sauce & avocado salad
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Coffee Beef Rump?
The preparation time for Coffee Beef Rump with a crème fraîche sauce & avocado salad is between 25 and 40 minutes.
What is the total time required to make Coffee Beef Rump with a crème fraîche sauce & avocado salad?
The total time required to make Coffee Beef Rump with a crème fraîche sauce & avocado salad is between 40 and 55 minutes.
How many servings does Coffee Beef Rump provide?
4 servings
What are the main ingredients in Coffee Beef Rump?
Avocado, Avocados, Beef, Bulgur Wheat, Creme Fraiche, Free-Range Beef Rump, Lemon Juice, NOMU Coffee Rub, Salad Leaves, Tomato, Tomatoes
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?
Avocado, Avocados, Beef, Bulgur Wheat, Creme Fraiche, Free-Range Beef Rump, Lemon Juice, NOMU Coffee Rub, Salad Leaves, Tomato, Tomatoes
How many calories does Coffee Beef Rump have?
933 calories
How much fat content does Coffee Beef Rump have?
grams
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