Rump Roast With Parsley Chat Potatoes - cooking recipe

Ingredients

2 3/4 lb rump roast, trimmed
2 None onions, cut into wedges
2 None carrots, peeled, chopped
1/4 cup apple cider vinegar
1/4 cup brown sugar
2 None bouquet garni
10 None whole cloves
2 lb baby potatoes
3 1/2 tbsp butter
3 tbsp fresh parsley leaves, chopped

Preparation

Place rump roast in a large, heavy-bottomed saucepan along with onions, carrots, vinegar, brown sugar, bouquet garni and cloves. Add enough water to just cover beef. Cover and bring to a boil. Reduce heat to low and simmer gently for 1 hour - 1 hour 30 mins, until tender. Let cool in braising liquid.
Cook potatoes in boiling salted water for 10-15 mins, or until tender. Drain and toss with butter and parsley. Season to taste. Serve with sliced beef.