Name: Pressure Red-Wine Braised Beef Rump with Herb Mash and Roasted Winter Roots
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Modern European (French-inspired)
Ingredients: 1000 g beef rump (or chuck), trimmed; 480 ml dry red wine; 600 ml beef stock; 200 g yellow onion, rough-chopped (or shallots); 8 cloves garlic, crushed; 280 g carrots, chunked (about 3–4 cm pieces); 240 g parsnips, chunked; 240 g turnip, chunked; 16 g fresh thyme & rosemary, tied or minced (combined); 2 leaves bay leaves; 40 ml olive oil (for searing and roasting); 1000 g potatoes (for mash), peeled and cut into even chunks; 80 g butter (for mash and finishing); 120 ml whole milk (or cream); 20 g fresh parsley, chopped

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