Rub the oil into the beef cap. Mix the dry spices together, and rub the spice mix generously into the meat. Leave to marinate for a few hours.
Combine the salt and the shredded cabbage and transfer to a colander. Leave for an hour to allow some of the excess moisture to drain out of the cabbage.
Toast the coriander seeds and cashew nuts in a hot pan or in the oven. Crush the coriander seeds and roughly chop the cashew nuts.
Combine the coriander seeds, lemongrass, vinegar and sugar together in a pan and bring to the boil. Once the sugar has dissolved, drop the cabbage into the pickling liquor and remove from the heat. Allow the cabbage to cool in the liquor then drain and toss with the apple, cashews and sesame seeds.
Preheat the oven to 200C/180C Fan/Gas 6
Heat a frying pan over a medium-high heat, and sear the rump cap all over to give it a nice crust and colour. Transfer the rump cap to the oven for 15–20 minutes, depending on the thickness.
For the herb butter, mix all the ingredients together and set aside.
To serve, slice the beef and spoon over some of the softened herb butter. Pile the red cabbage on the side.
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