Barbecued Rump Cap Recipe

Ingredients For Barbecued Rump Cap Recipe

• 1.2000000000000002 kilogram Beef rump cap
• Salt
• 1 Clump of shimeji
• 100 milliliter White wine vinegar
• 40 milliliter Water
• 40 gram Sugar
• 2 drop Truffle oil
• 1 Onion
• 100 gram Butter
• 50 milliliter Vinegar
• 20 gram Sugar
• 1 Banana shallot
• 200 gram Peas
• 100 gram Broad beans
• 50 gram Reduced brown chicken stock
• 0.5 Lemon
• Salt
• Pepper
• 4 Baby gem hearts
• Sunflower oil
• Salt
• 200 milliliter Extra virgin rapeseed oil
• 100 milliliter Chardonnay vinegar
• Salt
• 1.2000000000000002 kilogram Beef rump cap
• Salt
• 40 milliliter Water
• 1 Clump of shimeji
• 100 milliliter White wine vinegar
• 40 gram Sugar
• 2 drop Truffle oil
• 100 gram Butter
• 1 Onion
• 20 gram Sugar
• 50 milliliter Vinegar
• 1 Banana shallot
• 100 gram Broad beans
• 200 gram Peas
• Pepper
• 0.5 Lemon
• Salt
• 50 gram Reduced brown chicken stock
• Salt
• 4 Baby gem hearts
• Sunflower oil
• Salt