Roast rump cap with spiced butter and potatoes recipe
 Rump cap is considered one of the best cuts of beef and is popular across South America where it’s known as picanha. 150g/5½oz unsalted butter 2 tbsp chopped fresh flatleaf parsley 1 tsp chopped fresh thyme 1 tbsp snipped fresh chives 1 shallot, peeled and finely chopped1 garlic clove, crushed2 tsp Dijon mustard 1 tsp paprika ½ tsp Worcestershire sauce pinch dried red chilli flakes 150g/5½oz unsalted butter 2 tbsp chopped fresh flatleaf parsley 1 tsp chopped fresh thyme 1 tbsp snipped fresh chives 1 shallot, peeled and finely chopped 1 garlic clove, crushed 2 tsp Dijon mustard 1 tsp paprika ½ tsp Worcestershire sauce pinch dried red chilli flakes 3 potatoes, peeled and diced into 1cm/½in cubes3 tbsp olive oil40g/1½ oz unsalted butter3 fresh rosemary sprigs, chopped 3 garlic cloves, crushed2 tbsp chopped fresh flatleaf parsley salt and freshly ground black pepper 3 potatoes, peeled and diced into 1cm/½in cubes 3 tbsp olive oil 40g/1½ oz unsalted butter 3 fresh rosemary sprigs, chopped 3 garlic cloves, crushed 2 tbsp chopped fresh flatleaf parsley salt and freshly ground black pepper 1 rump cap of beef (approx 1kg/2lb 4oz)50g/1¾oz unsalted butter 3 garlic cloves, peeled and smashed4 fresh thyme sprigs1 bay leaf 50ml/2fl oz Madeira salt and freshly ground black pepper 1 rump cap of beef (approx 1kg/2lb 4oz) 50g/1¾oz unsalted butter 3 garlic cloves, peeled and smashed 4 fresh thyme sprigs 1 bay leaf 50ml/2fl oz Madeira salt and freshly ground black pepper 2 tbsp olive oil1 hispi cabbage, cut in half 2 tbsp olive oil 1 hispi cabbage, cut in half Method To make the spiced butter, mix all of the ingredients together in a bowl. Wrap in cling film and chill until needed. To make the parmentier potatoes, place in a saucepan and cover with water. Season with salt, bring to the boil and cook for 8–10 minutes. Drain and leave to cool.Preheat the oven to 240C/220C Fan/Gas 9 and preheat a baking tray. Toss the potatoes in the oil and tip onto the baking tray. Roast for 30 minutes until crisp. Toss the potatoes in the rosemary, garlic and some spiced butter. Season well with salt and pepper. To make the rump cap, preheat the oven to 220C/200C Fan/Gas 7. Season the beef well with salt and pepper. Sear the beef all over in a griddle or frying pan. Transfer to a roasting tin and roast the beef for about 15 minutes until cooked to medium or it reaches 55C when tested with a meat thermometer. Remove from the oven, but leave the oven on. Heat the butter, thyme, bay and Madeira in the griddle or frying pan you seared the beef in, then pour over the beef. Cover with foil and allow the meat to rest for 15 minutes. To make the hispi cabbage, heat an oven-proof frying pan and add the oil. Once hot, add the cabbage halves, cut side down, then transfer to the hot oven for 10 minutes. To serve, carve the beef into thin slices. Place the potatoes onto a serving plate. Cut the cabbage halves in half again and place on top. Add the sliced beef then pour over the Maderia sauce. To make the spiced butter, mix all of the ingredients together in a bowl. Wrap in cling film and chill until needed. To make the spiced butter, mix all of the ingredients together in a bowl. Wrap in cling film and chill until needed. To make the parmentier potatoes, place in a saucepan and cover with water. Season with salt, bring to the boil and cook for 8–10 minutes. Drain and leave to cool. To make the parmentier potatoes, place in a saucepan and cover with water. Season with salt, bring to the boil and cook for 8–10 minutes. Drain and leave to cool. Preheat the oven to 240C/220C Fan/Gas 9 and preheat a baking tray. Preheat the oven to 240C/220C Fan/Gas 9 and preheat a baking tray. Toss the potatoes in the oil and tip onto the baking tray. Roast for 30 minutes until crisp. Toss the potatoes in the rosemary, garlic and some spiced butter. Season well with salt and pepper. Toss the potatoes in the oil and tip onto the baking tray. Roast for 30 minutes until crisp. Toss the potatoes in the rosemary, garlic and some spiced butter. Season well with salt and pepper. To make the rump cap, preheat the oven to 220C/200C Fan/Gas 7. To make the rump cap, preheat the oven to 220C/200C Fan/Gas 7. Season the beef well with salt and pepper. Sear the beef all over in a griddle or frying pan. Season the beef well with salt and pepper. Sear the beef all over in a griddle or frying pan. Transfer to a roasting tin and roast the beef for about 15 minutes until cooked to medium or it reaches 55C when tested with a meat thermometer. Remove from the oven, but leave the oven on. Transfer to a roasting tin and roast the beef for about 15 minutes until cooked to medium or it reaches 55C when tested with a meat thermometer. Remove from the oven, but leave the oven on. Heat the butter, thyme, bay and Madeira in the griddle or frying pan you seared the beef in, then pour over the beef. Cover with foil and allow the meat to rest for 15 minutes. Heat the butter, thyme, bay and Madeira in the griddle or frying pan you seared the beef in, then pour over the beef. Cover with foil and allow the meat to rest for 15 minutes. To make the hispi cabbage, heat an oven-proof frying pan and add the oil. Once hot, add the cabbage halves, cut side down, then transfer to the hot oven for 10 minutes. To make the hispi cabbage, heat an oven-proof frying pan and add the oil. Once hot, add the cabbage halves, cut side down, then transfer to the hot oven for 10 minutes. To serve, carve the beef into thin slices. Place the potatoes onto a serving plate. Cut the cabbage halves in half again and place on top. Add the sliced beef then pour over the Maderia sauce. To serve, carve the beef into thin slices. Place the potatoes onto a serving plate. Cut the cabbage halves in half again and place on top. Add the sliced beef then pour over the Maderia sauce.