This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer
Recipes

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.

Unfortunately we are unable to add this recipe to your favourites, please try again later.

Ingredients

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