• Rump Roast
• Coarse Salt
• Butter
• Olive Oil
• Cognac
• Garlic 3 cloves
• Carrot 1
• Onions 2

Spices:

• Green Peppercorns 1 tsp
• Black Peppercorns 1 tsp
• Pink Peppercorns 1 tsp

Cherry Garnish:

• Olive Oil
• Cherry Tomatoes 100 g
• Thyme
• Garlic 3 cloves
• Balsamic Vinegar

Creamy Potatoes:

• Potatoes 1 kilogram
• Heavy Cream 1 container
• Grated Cheese 100 g

Procedure:

For the Rump Roast:

1. Preheat your MB Chef Oven to the desired temperature (recommendation: 500°F).
2. Season the rump roast with coarse salt.
3. In a large oven-safe dish, heat butter and olive oil. Sear the rump roast until brown on all sides.
4. Add cognac to deglaze the pan, then add crushed garlic, diced carrot, and onions.
5. Sprinkle green, black, and pink peppercorns over the roast.
6. Cover the dish and place it in the MB Chef Oven. Braise for approximately 2-3 hours or until the meat is tender.

For the Cherry Garnish:

1. In a pan, heat olive oil, add cherry tomatoes, thyme, and crushed garlic. Cook until the tomatoes are softened.
2. Splash with balsamic vinegar, cook for a few more minutes, and set aside.

For the Creamy Potatoes:

1. Peel and slice the potatoes thinly.
2. In a separate pot, heat heavy cream and add grated cheese. Stir until the cheese is melted.
3. Layer the sliced potatoes in an oven-safe dish, pour the cheese and cream mixture over them.
4. Bake in the MB Chef Oven until the potatoes are tender and the top is golden brown.

Serve the Braised Rump Roast with Cherry Garnish and Creamy Potatoes. Enjoy your delicious meal!