Barbecued Rump Cap Recipe - Great British Chefs

Barbecued rump cap with broad beans a la Francaise and pickled mushrooms

Main
easy
4
60 minutes

PT1H

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

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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

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Barbecue with a lid

To begin, preheat the barbecue with a lid to 250°C

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

Turn every 2–3 minutes and cook until a core temperature of 45°C is achieved

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

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

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

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

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

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

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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Paul Foster

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.