Juicy Shichimitogarashi beef rump with wok vegetables

AUTHOR
Lenora Decker
DIFFICULTY
easy
RATING
5 1
COOK TIME
150 mins
TOTAL TIME
150 mins

Ingredients

Servings: 4
  • 20 ml Hazelnut oil
  • 800 g beef rump, parried ready to cook
  • 40 g Shichimi togarashi
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Carrot Straw

Directions

  1. 1

    Heat the hazelnut oil in a large pan and fry the meat on all sides. Then rub generously with the spice mixture (Shichimi togarashi). Place in a roasting pan and heat in a preheated oven at 80 °C with frequent turning to a core temperature of 58 °C (approx. 1 1⁄2 hours).

  2. 2

    Cut the meat into slices and salt it. Garnish with carrot straw if desired. Wok vegetables taste good with it.

Nutrition Facts

KCAL
570 kcal
CARBS
24 g
FATS
27 g
PROTEINS
53 g