Barbecued Rump Cap with Broad Beans à la Française
This barbecued Irish beef rump cap recipe from Paul Foster is a summery delight, served with broad beans and peas ? la Fran?ßaise, pickled shimeji mushrooms and
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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
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