Preparation time: 10 minutes
Cooking time: 140 minutes
- Beef rump cap
- 50g butter
- 2 tbsps plain flour
- 600ml milk
- 100g mature cheddar, grated
- 100g double Gloucester, grated
- 2 tbsps American mustard
- 30g parmesan cheese, grated
- 1 whole parboiled cauliflower
- Sprig of rosemary
- 200g parboiled Chantenay carrots
- 200g parboiled Maris Piper potatoes
- 300g tenderstem broccoli
- vegetable oil
- Salt and pepper for seasoning
- Trim down the fat on the Rump Cap – making sure to leave at least ½ cm on the beef – and put to one side
- Score the rump cap fat in a diamond formation, then generously season the other side with salt and pepper and let the beef sit for around 30 minutes
- Get your Firebowl hot, place the beef on the Holi Grill fat side up and place the Kadai Lid on top – cook until the beef reaches an internal temperature of just below 50 degrees Celsius to serve medium rare.
- Take the beef off the Kadai and let it rest.
- Put the butter in a pan suitable for your Kadai and melt it down, then add the flour and mix it in until smooth.
- Gradually pour in 500ml of milk, mixing as you go.
- Add in the cheese and American mustard and stir until melted.
- Pour in the final 100ml of milk.
- Place the cauliflower into the smallest Skillet, pour over the cheese sauce and top with grated parmesan.
- Place the largest Skillet over the heat then add a glug of vegetable oil and the beef fat, render it down.
- Throw in the rosemary, then add the carrots and potatoes.
- Put the Kadai Lid down and leave for about 30 minutes.
- Coat the broccoli in oil and salt, then place in a grill tray on the Kadai – cook until charred.
- Re-add the beef to the grill, fat side down just to give it some heat – keep a close eye on it.
- Serve everything up.