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Easy prep

Whisky Spiced Beef Strips

with Carrot-Potato Mash

Cooking time

20 minutes

Servings

2/4

Calories

730 /serving

Warm your cockles with this wintry plateful. The toasty, smoky flavours of whisky come through in these tender beef strips thanks to our signature whisky rub spice blend, a natural fit with the whole-grain mustard and heavy cream that infuses the saucy cabbage with its singular magic. A side of carrot-potato mash is all you’ll need to soak up all that deliciousness. This one is best enjoyed by a roaring fire—or at least the TV version.

We will send you:

  • 285g Sirloin beef strips
  • 450g Potatoes
  • 25g Diced onions
  • 1 Bunch of parsley
  • 15ml Minced garlic
  • 100g Shredded savoy cabbage
  • 100g Diced carrots
  • 15ml Whole-grain mustard
  • 45ml Heavy cream
  • 8g Whisky rub spice blend (salt, paprika, whisky flavour, ancho pepper, onion, chili powder, garlic, black pepper, sunflower oil, cayenne pepper, mustard, cumin)

Contains: Milk, Mustard, Sulphites

You will need:

Medium pot
Large pan
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper
Total Fat
42 g
Saturated Fat
19 g
Sodium
910 mg
Total Carbs
51 g
Sugars
7 g
Protein
39 g
Fibres
7 g
Preparation
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Cook the potatoes & carrots
Bring a medium pot of salted water to a boil. Medium-dice the potatoes. Add to the boiling water and cook, 14 to 16 minutes, until very tender when pierced with a fork. Add the carrots for the final 6 minutes of cooking. Reserving ½ cup cooking water (double for 4 portions), drain the vegetables and return to the pot. Off the heat, add 1 tbsp butter (double for 4 portions). Using a fork (or potato masher), mash the mixture, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P to taste.
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Cook the beef
While the potatoes and carrots cook, in a large pan, heat a generous drizzle of oil on high. Pat the beef strips dry with a paper towel; season with ½ the spice blend and S&P. Add the beef* to the pan and cook, 2 to 3 minutes, until cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan, and set aside in a warm spot. Reserve the pan.
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Make the cabbage sauce
In the reserved pan, heat a drizzle of oil on medium-high. Add the onion and garlic. Cook, scraping up any browned bits from the bottom of the pan, 30 seconds to 1 minute, until fragrant; season with the remaining spice blend and S&P. Add the cabbage and 1 tbsp of butter (double for 4 portions). Cook, stirring often, 2 to 3 minutes, until the cabbage has wilted. Add the mustard, cream and 1 tbsp of water (double for 4 portions). Stir to combine and cook, stirring frequently, 1 to 2 minutes, until thickened slightly; season with S&P to taste.
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Plate your dish
Divide the carrot-potato mash between your plates, spoon the cabbage sauce over the mash. Top with the beef and garnish with the parsley (roughly chop before adding). Bon appétit!

*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.