Pulled Beef with Roast Kumara and Green Salad

Pulled Beef with Roast Kumara and Green Salad

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, October 8, 2017.
Order Now
Order Now

Recipe tip (for front of recipe card). Make sure you zest your fruit before juicing to make zesting a whole lot easier!

Ingredients

Roast Kumara

  • Zest and juice of ½ orange
  • 1 tablespoon brown sugar
  • 1½ teaspoons olive oil
  • 400g orange kumara, scrubbed and cut into 1cm-thick wedges

Pulled Beef

  • ½ brown onion, finely diced *
  • 1 carrot, grated
  • ¼ teaspoon salt
  • 250g pulled beef
  • ¾ cup beef stock
  • 1 tablespoon Worcestershire sauce
  • ½ tablespoon soy sauce
  • 1 tablespoon tomato sauce
  • 125g frozen peas

Green Salad

  • 1 teaspoon mustard (e.g. Dijon, wholegrain)
  • 1 tablespoon olive oil
  • 1½ teaspoons vinegar (e.g. white wine, red wine, cider)
  • 1 baby cos lettuce
  • ½ Lebanese cucumber
  • 1/8-¼ red onion

To Serve

  • ¼ cup sour cream
  • 1½ tablespoons chopped coriander leaves and stalks

Steps

  1. Preheat oven to 220°C. Line an oven tray (with a lip) with baking paper. In a medium bowl, whisk together orange zest and juice, brown sugar and olive oil. Add kumara, toss to coat and season with salt and pepper.
  2. Lay kumara in a single layer on prepared tray, pour over any remaining orange mixture and roast for 20- 25 minutes, until tender and caramelised.
  3. While kumara roasts, heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook onion for about 2 minutes, until softened. Add carrot and salt and cook for a further 1-2 minutes, until carrot is tender.
  4. Add pulled beef, stock, Worcestershire, soy sauce and tomato sauce to pan. Reduce heat to medium, bring to a simmer and cook for about 4 minutes, until sauce has thickened. Add peas for the final 1 minute of cook time and cook, until peas are bright green and tender and beef is warmed through.
  5. While beef simmers, whisk together mustard, olive oil and vinegar in a large bowl. Roughly chop lettuce; cut cucumber in half lengthways and thinly slice; thinly slice red onion. Add all to bowl with dressing, toss to combine and season to taste with salt and pepper.
  6. To serve, divide roast kumara between bowls and top with pulled beef. Dollop with sour cream and garnish with coriander. Serve green salad on the side.

Nutritional Information

Energy 2126 kj
508 kcal
Protein 29.3g
Carbohydrate 50.7g
Fat 19.4g