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Slow Cooked Sher Wagyu Rump, Roasted Brussel Sprouts & Gratin Dauphinois

This dish is full of rich flavours that will tickle your tastebuds and make you the winning host.


  • 1-2kg Wagyu Rump

  • 500g brussel sprouts

  • 100g speck/kaiserflliech

  • 50g butter

  • 500ml cream

  • 2 tbspn olive oil

  • 2 kilo desiree potatoes

  • 2 garlic cloves

  • 500g French shallots

  • sprig thyme

  • 1-2 bay leaves

  • sea salt & pepper

  • 250 ml chicken stock


  • 1.

    Score the Wagyu Rump and season with salt, then seal with olive oil. Put skin side down into a hot pan for 3-4 mins to get a good crust on the rump. Turn the meat for 1-2 mins and then pop the meat in the oven at 120C until cooked to your liking, 45mins – 1hr.

  • 2.

    Peel and finely slice potatoes. Saute sliced garlic in olive oil and a little butter, add 500 mls cream and bring to the boil. Add potatoes, thyme and bay leaf. Season with salt and pepper. Cook for 5-10mins until potatoes are soft. Transfer to baking dish and cook at 180C for 20-30mins. When potatoes are golden brown remove from oven.

  • 3.

    Finely chop the French shallots and sauté with olive oil and butter over the stove in a baking dish. Roughly chop the speck and add to the baking dish. Add the Brussel sprouts and then some chicken stock. Cook until tender and stock has reduced.


Serves: 6-8
Time: 1 ½ hrs

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