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Moroccan Beef Rump with Chickpea & Raisin Ragu

SERVES: 4 • TOTAL TIME: 30 MINUTES

Ingredients:

  • 4 x 160g rump steaks

  • 4 tsp harrisa paste


K’dra Ragu:

  • 2 tsp olive oil

  • 1 white onion, diced into large cubes

  • ½ tin chickpeas

  • 8 baby capsicum or 1 large capsicum , diced into large cubes

  • 1 tin of crushed tomatoes

  • ½ cup raisins

  • 2 tsp Moroccan seasoning

  • ½ tsp cinnamon

  • ½ tsp salt

  • ½ tsp pepper

  • ½ cup flat leaf parsley, loosely picked


Side Salad:

  • 1 Lebanese cucumber or 1 punnet baby cucumber

  • 2 tsp zaatar spice

Directions:

  1. Marinate the beef rump in Harissa paste and leave for 10 mins.

  2. For the ragu heat a large pot with olive oil and add the onion and capsicum. Cook for 3 mins until soft, add crushed tomatoes, all of the spices, chickpeas and raisins. Leave to simmer on a gentle heat for 10 mins stirring occasionally.

  3. Place the beef rump on the grill and cook on each side for 3-4 mins depending on the thickness of your rump. Once cooked take off the heat to rest for 5 mins. Keep the rump covered so it stays warm.

  4. For the side salad cut the Lebanese cucumber into sticks and sprinkle with the zaatar spice.

  5. Garnish the ragu with flat leaf parsley and season with salt and pepper.

This recipe is courtesy of Australian Beef.

Download Recipe Here:

Moroccan Beef Rump with Chickpea & Raisin Ragu
.pdf
Download PDF • 3.75MB

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