Barbecued rump cap with broad beans à la Française and pickled mushrooms

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This barbecued beef rump cap recipe from Paul Foster is a summery delight, served with broad beans and peas à la Française, pickled shimeji mushrooms and some charred baby gem lettuce to complete the dish.

First published in 2017

Ingredients

Metric

Imperial

Barbecued rump cap

  • 1.2kg beef rump cap
  • salt

Pickled shimeji mushrooms

  • 1 clump of shimeji, stalks trimmed
  • 100ml of white wine vinegar
  • 40ml of water
  • 40g of sugar
  • 2 drops of truffle oil

Broad beans and peas à la Française

Charred baby gem

Rapeseed oil dressing

  • 200ml of extra virgin rapeseed oil
  • 50ml of Chardonnay vinegar
  • salt

Equipment

  • Barbecue with a lid

Method

1
To begin, preheat the barbecue with a lid to 250°C
2
Season the rump cap all over and once the barbecue is up to temperature, place it fat-side down on the barbecue and close the lid, partially closing the vents to bring the temperature down to around 150°C
  • 1.2kg beef rump cap
  • salt
3
Turn every 2–3 minutes and cook until a core temperature of 45°C is achieved
4
To pickle the mushrooms, heat the sugar and vinegar in a pan until the sugar has dissolved, then remove from the heat and whisk in a few drops of truffle oil. Pour over the shimeji mushrooms and set aside to pickle
  • 40ml of water
  • 1 clump of shimeji, stalks trimmed
  • 100ml of white wine vinegar
  • 40g of sugar
  • 2 drops of truffle oil
5
For the broad beans and peas à la Française, melt the butter in a pan and add the sliced onion. Cook slowly until nicely caramelised then remove from the heat
6
Add the vinegar and sugar to a separate pan and bring to the boil. Pour into a heatproof bowl with the sliced shallot and set aside to steep and lightly pickle
7
Blanch the beans and broad beans and peel the broad beans. Add the caramelised onions to a pan with the beans, peas and reduced chicken stock. Heat gently to warm through, then finish with the pickled shallots, pickled shimeji and lemon juice. Mix gently and season to taste
8
When the beef is ready, remove from the barbecue and allow to rest. Cut each baby gem heart in half, drizzle with a little rapeseed oil and add to the barbecue, cooking until nicely charred and just wilting
9
To make the rapeseed oil dressing, whisk the oil and vinegar together and season with salt to taste
  • salt
  • 200ml of extra virgin rapeseed oil
  • 50ml of Chardonnay vinegar
10
To serve, carve the beef against the grain and season. Arrange on a warm plate with the petit pois and baby gem hearts, drizzle with a little rapeseed oil dressing and serve
First published in 2017

Focused, skilled and intelligent, Paul Foster works with the materials he has around him to create extraordinary dishes which sing with a vibrancy perfectly in tune with their surroundings.

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