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

Ingredients

Fresh Meat

  • 1.2kg beef rump cap

Store Cupboard

  • salt
  • 40g of sugar
  • 20g of sugar
  • salt
  • pepper
  • salt
  • salt

Fruit & Vegetables

  • 1 clump of shimeji, stalks trimmed
  • 1 onion, finely sliced
  • 1 banana shallot, finely sliced
  • 200g of peas, podded
  • 100g of broad beans, podded
  • 1/2 lemon, juiced

Oils & Vinegars

  • 100ml of white wine vinegar
  • 2 drops of truffle oil
  • 50ml of vinegar
  • sunflower oil
  • 200ml of extra virgin rapeseed oil
  • 50ml of Chardonnay vinegar

Beverages

  • 40ml of water

Dairy

  • 100g of butter

Cooking Sauces

  • 50g of reduced brown chicken stock

Salad & Fresh Herbs

  • 4 baby gem hearts