Blackened beef with pickled red cabbage and miso herb butter

 

Preparation time
over 2 hours

Cooking time
1 to 2 hours

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the beef rump cap

  • 1 beef rump cap, around 1kg/2lb 4oz in weight
  • 2 tbsp olive oil

For the spice rub

  • 4 tbsp salt
  • 4 tbsp hot smoked paprika
  • 3 tbsp soft brown sugar
  • 2 tbsp coarse ground black pepper
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 2 tbsp dried oregano
  • 2 tbsp dried thyme
  • 2 tbsp cep or mushroom powder
  • 2 tbsp powdered cumin

For the pickled red cabbage

  • 2 tsp salt
  • ½ red cabbage, shredded
  • 1 tbsp coriander seeds
  • 3 tbsp cashew nuts
  • 2 lemongrass sticks, smashed
  • 250ml/9fl oz red wine vinegar
  • 100g/3½oz caster sugar
  • 2 Cox apples, julienned
  • 1 tsp roasted sesame seeds

For the miso herb butter

  • 100g/3½oz unsalted butter
  • 75g/2½oz white miso paste
  • 2 tbsp coriander, chopped
  • 1 green chilli, finely diced
  • 1 lime, juice and zest
  • 1 garlic clove, minced
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