Blackened beef with pickled red cabbage recipe
Blackened beef with pickled red cabbage and miso herb butter Smoky blackened beef, the tang of pickled cabbage and a rich miso butter spooned over the top – this recipe has it all! 1 beef rump cap, around 1kg/2lb 4oz in weight2 tbsp olive oil 1 beef rump cap, around 1kg/2lb 4oz in weight 2 tbsp olive oil 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 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 2 tsp salt ½ red cabbage, shredded 1 tbsp coriander seeds3 tbsp cashew nuts 2 lemongrass sticks, smashed 250ml/9fl oz red wine vinegar 100g/3½oz caster sugar 2 Cox apples, julienned1 tsp roasted sesame seeds 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 100g/3½oz unsalted butter 75g/2½oz white miso paste 2 tbsp coriander, chopped 1 green chilli, finely diced1 lime, juice and zest 1 garlic clove, minced 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 Method 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 6Heat 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. 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. 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. 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. 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. 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 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. 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. 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. To serve, slice the beef and spoon over some of the softened herb butter. Pile the red cabbage on the side.