Barbecued Rump Cap Recipe - Great British Chefs

Ingredients

• 1.2kg beef rump cap
• salt
• 1 clump of shimeji, stalks trimmed
• 100ml of white wine vinegar
• 40ml of water
• 40g of sugar
• 2 drops of truffle oil
• 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
• pepper
• 4 baby gem hearts
• sunflower oil
• 200ml of extra virgin rapeseed oil
• 50ml of Chardonnay vinegar