Roasted Matangi Beef Rump Cap, Ragù Of Spring Vegetables With A Wild Onion Butter & Anchovy Cream -

Name: Roasted Matangi Beef Rump Cap, Ragù Of Spring Vegetables With A Wild Onion Butter & Anchovy Cream -
Ingredients: BEEF; 2kg Matangi Beef Rump Cap; WILD ONION BUTTER; 100g wild onions/three-cornered leeks/onion weed, washed, cleaned (if you can’t find wild onions you can easily substitute with spring onions); 500g butter, room temperature; 2 cloves garlic, finely chopped; SPRING VEGETABLE RAGÙ; wild onion butter (see recipe); baby carrots; green beans; snow peas; sugar snap peas; radishes, cut in wedges if large; spinach; parsley, chervil & chives, chopped; juice and zest of ½ lemon; ANCHOVY CREAM; 100g brown anchovies; 6 cloves garlic, thinly sliced; 100ml extra virgin olive oil; 150g crème fraîche

www.cuisine.co.nz

Rump cap is one of my favourite pieces of beef; a generous layer of fat keeps the meat juicy while you roast it and being part of the rump, it’s full of complex

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Ingredients

BEEF
2kg Matangi Beef Rump Cap
WILD ONION BUTTER
100g wild onions/three-cornered leeks/onion weed, washed, cleaned (if you can’t find wild onions you can easily substitute with spring onions)
500g butter, room temperature
2 cloves garlic, finely chopped
SPRING VEGETABLE RAGÙ
wild onion butter (see recipe)
baby carrots
green beans
snow peas
sugar snap peas
radishes, cut in wedges if large
spinach
parsley, chervil & chives, chopped
juice and zest of ½ lemon
ANCHOVY CREAM
100g brown anchovies
6 cloves garlic, thinly sliced
100ml extra virgin olive oil
150g crème fraîche