© J Sainsbury plc 2020
Melt-in-the-mouth beef steak with cinnamon and orange
Use rump steak as a treat for ‘melt-in-the-mouth’ beef. The cinnamon and orange also help to make this supper that little bit special. Keep it simple and serve with crusty bread and a salad or steamed vegetables
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Ready in 2 hours 40 minutes
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Cooking time 2 hours 20 minutes
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Prep time 20 minutes
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Serves 4 adults, or 2 adults and 2 toddlers
Ingredients
- 2 tbsp olive oil
- 1 tbsp plain flour
- 1 tsp ground cinnamon
- 450 g beef rump steak
- 1 red onion, diced
- 1 sprig rosemary sprig
- 400 g can of cherry tomatoes
- 400 ml water
- Zest and juice of orange juice
- Handful fresh parsley, chopped (optional)
- Crusty bread and green salad, to serve
Method
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1
Preheat the oven to 150°C, fan 130°C, gas mark 3.
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2
Cut the beef into big pieces (two or three mouthfuls for each piece).
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3
Put the flour and cinnamon into a bowl and mix together. Add the beef and mix to coat the meat.
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4
Heat half the oil in a heavy-based pan, add the beef and fry on both sides until golden. Put the beef into a heavy-based casserole dish.
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5
Add the rest of the oil to the pan, add the onion and gently fry with the rosemary stalk for 5 minutes until soft. Add the tinned tomatoes, fill the empty can with water and add to the pan with the orange juice and zest. Stir well.
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6
Add the beef, cover with foil and then put the lid on top and put it into the oven for 2 hours. You will need to check on it a couple of times during cooking, stir and add a little more water if necessary. The end result should be beef in a sauce (it is not really wet like a stew). If using, sprinkle the chopped parsley over the top.
