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Beef rump with Lebanese seven-spice and soy-tahini dressing recipe

Beef rump in a serving dish

By George Calombaris & Shane Delia, St Katherine's, M

Difficulty easy
Cooking time less than 30 minutes
Serves 8


60 gm honey
15 gm Lebanese seven-spice
800 gm Black Angus beef rump, trimmed of sinew, cut into 6cm cubes
Candied walnuts
10 gm butter
100 gm walnut halves
Soy-tahini dressing
100 ml salt-reduced soy sauce
60 gm tahini
1 tbsp fish sauce
2 tsp sesame oil
1 tsp Aleppo pepper, or to taste (capsicum spice)


Prep time 20 mins, cook 20 mins (plus marinating, resting)

Combine honey and seven-spice in a bowl, add beef, massage well to combine, cover and refrigerate to marinate (3-4 hours), then thread on metal skewers.

Meanwhile, for candied walnuts, melt butter in a small saucepan over medium heat, add walnuts and stir occasionally until coated and warmed through (3-4 minutes). Scatter over sugar, stir until sugar melts and nuts are glazed (4-5 minutes), spread on a tray lined with baking paper and cool, then coarsely crumble.

Meanwhile, for soy-tahini dressing, process ingredients in a blender and set aside.

Preheat a char-grill pan over high heat. Char-grill beef skewers, turning occasionally, until cooked to your liking (8-10 minutes for medium-rare), rest for 5 minutes then serve hot, drizzled with soy-tahini dressing and scattered with candied walnuts.

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