"Good sized pieces of beef well coated with the mushrooms, herbs and sauce. The meat was tender and beautifully succulent with earthy flavours and the brandy came through well. The dish has a great 'home-made' feel to it."
Great Taste Awards Judge
Slow-cooked Rump Beef with Brandy
Prime rump beef cooked slowly with chestnut mushrooms and a rich, brandy sauce.
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- This has been on our menu for ages. Originally it was called Beef Diane but fashions change, so the name did too. Whatever you call it, this is a really luxurious dish.
- The brandy is added into the sauce at the last minute so you can definitely taste it.
- You’ll see why it’s a Great Taste Award-winner when you try it - the beef is fantastic, really slow-cooked, braised for up to four hours until it’s deliciously tender.
What to Serve With Slow-cooked Rump Beef with Brandy:
- Beef and potatoes are a great combination, so Creamy Mash or roast potatoes are both good options, with some green veg on the side like our Peas & Leeks.
- Keep it simple and serve with rice … the perfect mid-week meal that you can cook straight from the freezer.
- Another option is to stir it through tagliatelle or pappardelle to create a rich, smooth pasta dish.
"Good sized pieces of beef well coated with the mushrooms, herbs and sauce. The meat was tender and beautifully succulent with earthy flavours and the brandy came through well. The dish has a great 'home-made' feel to it."
Great Taste Awards Judge
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