British Wagyu Rump Joint with Butter, served with Red Cabbage, Lyonnaise Potatoes, Stuffing Balls and Tenderstem Broccoli with Cranberry and Orange

Serves 4

Ingredients

1 British Wagyu Rump Joint with Butter
1 Large Red Cabbage
100g Butter
2 Large Oranges
1 Cinnamon Stick
300ml Port or Red Wine
1 Tbsp Red Wine Vinegar
85g Brown Sugar
3 Medium Onions – 1 Diced and 2 Sliced
400g Sausage Meat
120g Fresh Breadcrumbs
1 Tbsp Fresh Chopped Sage
750g New / Maris Piper Potatoes (no need to peel)
½ Bunch Finely Chopped Parsley
400g Tenderstem Broccoli
1 Tbsp Dried Cranberries
3 Tbsp Vegetable Oil
Salt
Cracked Black Pepper

Method

Heat the oven to 180oc Fan and cook the British Wagyu Rump Joint with Butter as per the pack instructions.
In a frying pan over a medium heat, fry the diced onion in 15g of butter for 5-10 minutes or until soft with no colour. Place the diced onion on one side to cool.
Put the sausage meat, breadcrumbs and sage in a mixing bowl and add the cooled, cooked onion, mixing everything together until it is evenly combined.
Shape the mixture in to approx. 12 evenly sized balls and place on a baking tray.
When ready, place the baking tray in to the centre of the oven for 20 – 25 minutes until cooked through.
Take the red cabbage, discard the outer leaves and cut into quarters, slicing out the root. Thinly slice the quarters – the thinner the better!!
Heat 25g butter and 1 tbsp veg oil in a large saucepan, then add the sliced cabbage stirring occasionally for 5 minutes.
Add the brown sugar, zest from 1 orange and cinnamon stick, then cook for a further 2 minutes.
Pour over the port or red wine, red wine vinegar and the juice from the zested orange. Bring to the boil then reduce to a simmer, cover and cook for 50 minutes until the cabbage has softened.
Remove the lid, stir and continue to cook for 15-20 minutes or until the liquid has reduced to a sticky syrup. Remove the cinnamon stick and serve.
Heat 1 tbsp of veg oil and 15g butter in a large, non stick frying pan over a medium heat. Add the 2 sliced onions and a generous pinch of salt and cook, stirring frequently, until the onions are soft and golden brown (approx. 15 – 20 minutes). Remove from the pan and transfer to a clean plate.
Slice the potatoes to approx. 5-10mm thick and place in a suitably sized large pan and add enough cold water to cover along with a good pinch of salt.
Bring to the boil and cook until nearly tender, approx. 4 – 5 minutes, then drain and set aside.
Return to the frying pan used to cook the onions, and heat over a medium heat adding the remaining 1tbsp veg oil and 15g butter.
Add the potato slices and cook for 12 – 15 minutes, turning every few minutes to crisp potato slices on both sides. You may need to do this in batches.
Once all potatoes are golden ensure they are all in the pan and add the onions, season to taste with salt and cracked black pepper.
Stir well for a couple of minutes to heat through the onions.
Serve with the freshly chopped parsley.
To prepare the broccoli, bring a suitably sized pan of salted water to the boil.
Add the tenderstem broccoli and cook for 3 – 4 minutes until tender with a bite, and drain.
Melt 30g butter in a frying pan over a medium heat, add the drained broccoli and the dried cranberries. Sautee for 4 5 minutes until the broccoli is charred and the cranberries soft. Season to taste with salt and cracked black pepper.
Zest the remaining orange and segment before serving with the charred tenderstem broccoli and cranberries, garnish with the orange zest.

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