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.
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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
- 1 onion, finely sliced
- 100g of butter
- 50ml of vinegar
- 20g of sugar
- 1 banana shallot, finely sliced
- 200g of peas, podded
- 100g of broad beans, podded
- 50g of reduced brown chicken stock
- 1/2 lemon, juiced
- salt
- pepper
Charred baby gem
- 4 baby gem hearts
- sunflower oil
- salt
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
- 100g of butter
- 1 onion, finely sliced
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
- 20g of sugar
- 50ml of vinegar
- 1 banana shallot, finely sliced
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
- 100g of broad beans, podded
- 200g of peas, podded
- pepper
- 1/2 lemon, juiced
- salt
- 50g of reduced brown chicken stock
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
- salt
- 4 baby gem hearts
- sunflower oil
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
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Barbecued rump cap with broad beans à la Française and pickled mushrooms
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© Great British Chefs 2019