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Roast rump of beef, couscous, and red wine sauce

Two cuts of beef, one marinated in spices and the other braised slowly in a red wine sauce.

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For the beef

  • 300-400g/10-14oz beef rump, trimmed of any fat or sinew
  • 2 tbsp Turkish spice mix
  • 4 tbsp olive oil
  • 1kg/2lb 4oz beef blade
  • 500ml/18fl oz red wine
  • 2 sprigs fresh thyme
  • 1 large onion, cut into quarters
  • 2 large carrots, halved
  • 1-1.5 litres/1¾-2½ pints beef stock (enough to cover the meat)
  • knob of butter

For the couscous

For the garnish