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Chilli con carne-rubbed beef with avocado and broccoli 'rice'
Chilli con carne-rubbed beef with avocado and broccoli 'rice'
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Spice up roast beef with Mexican flavors, serve with avocado and broccoli rice.
Ingredients:
  • 1 tsp dried oregano
  • 1/2 tsp chilli powder
  • 2.50 gm ground cumin
  • 1 tsp ground coriander
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme
  • 650g beef rump roast
  • 56.88 gm extra virgin olive oil
  • 500g broccoli, roughly chopped (including stalk)
  • 3 green onions, chopped
  • 2 avocados, halved
  • 2 garlic cloves, peeled, quartered
  • 86.63 gm lime juice, plus wedges to serve
  • 125.00 ml fresh coriander leaves, plus extra sprigs to serve
  • 200g tomato medley
Instructions:
  • Preheat your oven to 200C/180C fan-forced and line a large baking tray with baking paper.
  • In a mixing bowl, blend oregano, chili powder, cumin, ground coriander, garlic powder, and thyme. Season this aromatic mix with salt and pepper, evenly coat the beef with it. Transfer the seasoned beef onto a tray. Drizzle it with 1 tablespoon of oil. Roast in the oven for 15 minutes, then lower the temperature to 180°C/160°C fan-forced. Continue roasting for 35 to 40 minutes for a medium-rare result, or longer to your preference. Rest the cooked beef, covered, for 10 minutes before serving.
  • Next, add the broccoli to a food processor and finely chop it until the desired consistency is reached.
  • Heat half of the remaining oil in a large frying pan over medium-high heat. Cook broccoli and onion, stirring occasionally, for 15 minutes or until just tender.
  • Transfer ripe avocado into a small food processor and add garlic. Blend until creamy. Turn off the heat under the broccoli. Stir in the silky avocado mixture, lime juice, and fragrant coriander. Season generously with salt and pepper. Mix everything together gently.
  • In a small frying pan, heat the remaining oil over high heat. Add the tomatoes and cook, tossing occasionally, for 5 minutes until blistered and charred. Remove from heat and season with salt and pepper.
  • Cut the beef into thick slices. Pour any accumulated juices over the beef. Serve alongside broccoli 'rice', tomatoes, lime wedges, and fresh coriander sprigs.

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