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.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 282kj
  • Fat Total 15g
  • Saturated Fat 9g
  • Protein 7g
  • Carbohydrate 31g
  • Sugar 5g
  • Sodium 570mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Serves: 6-8
Time: 1 ½ hrs

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