Easy Beef Rump & Smokey Mozzarella Potato Salad
with Pre-Prepped Veggie Slaw
- Eggs
- Milk
- Milk
- May contain traces of allergens
This crowd-pleasing meal requires zero oven time and is perfect for the warmer weather. Our All-American spice blend, smokey aioli and mozzarella cheese come in handy for amping up the flavour of the beef and potato salad - leaving you to do very little!
Ingredients
1 sachet
All-American Spice Blend
1 packet
Baby Spinach Leaves
300 g
Beef Rump
1 sachet
Vegetable Stock Pot
1 packet
Chopped Potato
1 packet
Smokey Aioli
(Contains: Eggs May be present: Milk.)
1
Julienned Carrot
1
Grated Mozzarella
(Contains: Milk)
1 packet
Dill
1 packet
Shredded Cabbage Mix
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with the boiled water. Add stock concentrate. • Cook chopped potato in the boiling water over medium-high heat until easily pierced with a fork, 8-12 minutes. • Drain potato, then return to saucepan. Cover to keep warm.
• SPICY! The spice blend is mild, but use less if you're sensitive to heat. While the potato is cooking, combine All-American spice blend, a pinch of salt and pepper and a drizzle of olive oil in a medium bowl. Add beef rump, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• While the beef is cooking, roughly chop dill. In a second medium bowl, combine a drizzle of vinegar and olive oil. Season, then add shredded cabbage mix, julienned carrot, dill and baby spinach.
• Sliced beef.
• To the potato, add smokey aioli and shredded mozzarella cheese. Stir to combine and season to taste.
• Divide American-spiced beef and warm smokey-potato salad between plates. • Serve with spinach slaw. Enjoy!
