Slow-cooked Rump Beef with Brandy

What is it?

Beef rump comes slow-cooked in a brandy and stock sauce, then frozen for reheating at home. Portions tend to be for one, and this one sits in that same ready-meal format, with the beef cut into chunks rather than sliced. Sauce is built around stock, brandy, and the meat's own juices, so it leans gravy-like rather than creamy. Heat it from frozen in the oven or microwave until piping hot, then stir before serving. Brandy adds a subtle warmth and sweetness to the gravy without making it boozy, and the slow cooking means the beef should be tender enough to pull apart with a fork. Pair it with mash or roasted vegetables for a proper dinner.