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BBQ Rump Cap, Broad Beans & Pickled Mushrooms

by Paul Foster

Ma​​​​​​​in Easy ​​​​​​​ 4 ​​​​​​​ Prep/Cook: 60 minutes

INGREDIENTS

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

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

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

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

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